Both store for up to 1 month. For the softest meatballs the best method is to poach in the sauce. However the limitation with that is there’s nowhere near as much flavour in comparison to a meatball that’s been browned. So, here are 3 alternative cooking options for homemade meatballs, from my least favourite to favourite method. Mix the mince, breadcrumbs, herbs and black pepper together in a bowl.

Once you’ve got all the chunks of meat out, wet your hands a roll one by one. Much easier and far more uniformed than scooping the meat out with your hand and rolling. Polpette are usually made with ground beef, aromatics such as parsley, garlic, or onion, breadcrumbs, milk, egg and lots of parmesan cheese. Making your sauce is always better—it’s cheaper and so much more flavourful. This one comes together in about 15 minutes and is the perfect accompaniment to the big garlicky meatballs. Heat the oil in a non-stick frying pan and brown the meatballs on all sides.

Heat the remaining olive oil in the same pan in which you seared the meatballs. Add the thyme, garlic and spring onion and sauté over a medium heat for 3 minutes. Add the unshelled broad beans, 1½ tablespoons of the lemon juice, 80ml of the stock, ¼ teaspoon of salt and plenty of black pepper. The beans should be almost covered with liquid. Cover the pan and cook over a low heat for 10 minutes.

Heat a tbsp of olive oil in a large frying pan and cook a pack of 12 pork or turkey meatballs until browned. In another pan, heat 750ml of chicken stock. Whisk in 2 tbsp of thai red curry paste and 200ml of coconut milk and simmer for 2 minutes. Add the meatballs and cook for 10 minutes.

Add the remaining stock, cover the pan and simmer gently for 25 minutes. Taste the sauce and adjust the seasoning. If it is very runny, remove the lid and reduce a little. Once the meatballs stop cooking they will soak up a lot of the juices so make sure there is still plenty of sauce at this point. You can leave the meatballs now, off the heat, until ready to serve.

Butter some bread and arrange on a serving dish. Top with rödbetssallad, slice the meatballs and then place them on top of the salad. Garnish with parsley or chervil, slices of smörgåsgurka (pickled gherkin/cucumber) and some very thin slices of peeled raw beetroot . Serve the meatballs with rårörda lingon, mashed potatoes, pressed cucumber and a light coating of the sauce. Pour the rest of the cream sauce into a jug for people to help themselves to if they want more. Use aluminium foil trays with lids, as the lids help to prevent the meatballs drying out.

Don’t over mix or the meatballs will be heavy. When the meatballs are cooked, remove the pan from the heat and add the warm water and use it to scrap up all the meaty bits in the pan. Bring it up to the boil and let it simmer for a minute or two. By allowing the pieces of bread to soak up the milk, it locks in moisture and keeps the meatballs juicy throughout the cooking process. This will keep your meatballs much juicier than just using regular breadcrumbs.

Add in your Parsley, Parmesan, Egg, Oregano, Salt and Pepper and stir until combined. Add in your Pork and Beef and combine with your hands. Don’t overwork the meat, only combine until all the ingredients are evenly spread. The final thing with the meat is don’t overwork it.