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18
February
Meatballs
Meatballs
Print recipe
| 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 |
