Meatballs

These meatballs can be made ahead of time, browned under the grill or in a pan and then cooked in the sauce before you need them.

Ingredients

• 60g breadcrumbs
• 500g 5% pork mince
• 500g 20% beef mince
• 3 tbsp milk
• 1 tsp lemon juice
• 2 eggs
• 50g grated cheddar
• 1 onion finely chopped
• six garlic gloves, crushed
• 1 tsp fish sauce
• 1 tsp salt

Method

1. Mix all the ingredients together in a large bowl until fully combined.
2. Roll out into small balls and place on foil put on a large baking sheet (or shallow roasting tin).
3. Place under a hot grill for a few minutes until the tops have browned well.
4. Remove from grill, cover with cling film and allow to cool before placing in the fridge.
5. Either keep in the fridge for at most two days or freeze until needed.
6. When needed, defrost overnight and then place in a simmering tomato sauce and cover, leaving for 20 minutes to cook through.
7. Serve with pasta and a rich tomato sauce.

Makes 35 meatballs, enough for five or six people.