Whip up a batch of these meatballs and keep them in the freezer, ready to be transformed into a fast meal using the delicious recipes on page 96.
2 medium, finely chopped
3 clove(s), crushed
3 slice(s), (3 x 35g slices), stale, crusts removed
Extra lean pork mince
1500 g, (1.5kg)
2 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onions, stirring occasionally, for about 5 minutes or until softened. Add garlic and cook, stirring, for a further minute. Transfer to a plate and set aside to cool.
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Place the bread in a bowl, cover with cold water and soak for 30 seconds. Drain and squeeze well to remove excess water, then crumble into a large bowl. Add pork mince, egg yolks and cooled onion mixture. Season with salt and pepper and mix with clean hands until combined. Shape tablespoonfuls of mince mixture into 48 meatballs.
- Place meatballs on prepared trays and lightly spray with oil. Bake for 25-30 minutes, until browned and cooked through. Set aside to cool before freezing.
TIPS: To freeeze, divide cooked meatballs into 3 batches of 16 meatballs. Place each batch in a freezer bag or reusable container and freeze for up to 2 months. Defrost overnight in the fridge. To reheat, either use meatballs in recipes on page 96, or to serve plain, heat meatballs on baking trays in 180°C oven for 10-15 minutes, until hot.