on air now

Adrian Richardson’s recipe: Nonna’s Polpetti

Every Friday, La Luna chef Adrian Richardson shares an easy recipe you can make at home.

This week, he’s got a dinner you can whip up quickly on a weeknight!

Nonna’s Polpetti

To make the meatballs


1 kg pork and beef mince (half and half)
1 onion, chopped
1 teaspoon oregano, dried
2 tablespoons olive oil
1 tablespoon butter
1/2 cup breadcrumbs
1/2 cup parsley, chopped
One egg, lightly beaten
Salt and pepper to season


Sweat onion and garlic in butter and olive oil add remaining ingredients mix well.

Roll into golf ball sized balls.

Brown in pan for 3 to 4 minutes then set aside.

To make the sauce


3 cloves garlic, chopped
2 tablespoons olive oil
1 tablespoon butter
750 ml tomato passata


Salt and pepper to taste.

Sweat onion garlic and butter and oil.

Add tomato, salt and pepper, simmer.

Add the meatballs, simmer for 20 to 30 minutes gently.

Serve with parmesan and buttered garlic toast.

Press PLAY below to hear Richo on air + his pro tip for making this recipe even better!

Adrian Richardson’s raspberry and olive oil cake

Adrian Richardson’s no-churn passionfruit ice cream recipe

Adrian Richardson’s pine mushroom pizza recipe

Adrian Richardson’s baked chicken with milk, white wine, lemon & garlic

Adrian Richardson’s scone recipe

Adrian Richardson’s Chocolate Cinnamon Buns

Adrian Richardson’s triple chocolate cookie recipe

Adrian Richardson’s banana bread recipe!

Adrian Richardson’s chocolate self-saucing pudding recipe

Adrian Richardson’s ricotta gnocchi recipe

Adrian Richardson’s no-knead sourdough bread recipe

Adrian Richardson’s easy chocolate cake

Adrian Richardson’s recipe for homemade baked beans

Adrian Richardson’s quick and easy hot cross buns