I have a chest freezer, and it is quite large, and because of that I have trouble filling it. When I can, I try to make  recipes ahead, or make extra then freeze some. One of my favourite make-ahead meals is meatballs. It’s a really simple recipe, and if doubled up, can keep you in meatballs for weeks. Months even. I can usually get about 120-140 meatballs out of a double quantity mixture. If you want to keep the meatballs even sized, use a meat baller.

This meatball recipe is based on one from the Pioneer Woman, but I have been making it for so long now, I have tweaked it a lot to the point where it is quite different. The main component that I have kept from the original recipe is the use of porridge oats (rolled oats) instead of the more common breadcrumbs.

The porridge oats give a completely different texture. It is soft, yet substantial, and infinitely satisfying. I usually make this with lean minced steak, but if you are at all concerned with the origin of your mince at the moment, then feel free to use pork mince instead. That being said, minced steak seems to be quite cheap at the moment 😉

If you use minced beef, they should last 6 months in the freezer. If pork, up to 3 months.

Cook and serve this with my Marinara Sauce or a simple passata, over some fresh buttered pasta. Alternatively, serve in a sub roll with some grated cheddar.

Meatballs

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Serves

approx 60 balls

Ingredients

• 700g Lean Steak Mince (or Pork, or a mixture of both)
• 75g Porridge Oats
• 240ml Milk
• ½Onion (very finely chopped)
• 50g Grated Parmesan
• 1 teaspoon Salt
• 3 cloves Garlic (minced)
• 1 teaspoon Garlic Salt
• 2 teaspoons Onion Powder
• 2 teaspoons Dijon Mustard
• 1 tablespoon Dried Oregano

Directions

1.	Put all the ingredients together in a large mixing bowl, and using your hands, mix them together
2.	Form the mixture into bite sized balls (or you could use a meat baller), and place on a baking tray then into a freezer
3.	If you are cooking immediately, take them out after 10 minutes. If you are storing for later, leave for several hours, then place into freezer bags in portion sizes.
4.	To cook the balls, fry them in small batches in oil until the outside is browned
5.	Place into an oven-proof dish. Cover with tomato sauce (passata) and bake in a pre-heated oven at Gas Mark 4 / 180°C / 350°F for 40 minutes
6.	Serve with the pasta of your choice