1

Mist a large nonstick frying pan with cooking spray and fry the onions for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook, stirring, for a further minute. Transfer to a plate and set aside to cool.

2

Preheat the oven to 200°C, fan 180°C, gas mark 6. Soak the bread in cold water for 30 seconds, then squeeze well to remove excess water and crumble it into a large bowl. Add the pork mince, egg yolks and cooled onion mixture. Mix with clean hands until combined. Season well and shape into 48 meatballs, each slightly smaller than a golf ball.

3

Put the meatballs on 2 large baking trays, mist all over with cooking spray and bake in the oven for 30-35 minutes, until browned and cooked through. Set aside to cool completely before freezing and portioning.

4

TO FREEZE Open freeze the meatballs on the baking trays for 1-2 hours, until solid. Divide into 3 x batches of 16 polpette and freeze in freezer bags or airtight containers for up to 3 months. Defrost overnight in the fridge.