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.

In a large bowl mix together the five-spice, beef and half the ginger. Season with sea salt and black pepper, then shape into 10 meatballs. Heat a medium, non-stick pan on a medium heat with 1/2 tbsp oil. Cook the meatballs for 10 mins, until golden brown all over. Add the softened veg and sundried tomatoes to the tomato sauce; continue to simmer. Reheat the frying pan with 1 tsp oil on a medium-high heat.

Donal Skehan’s indulgent Italian-American slow-baked meatballs, with a rich tomato sauce and melting mozzarella, will… These tasty chicken meatballs with spaghetti and red pepper sauce take just 30 minutes to… Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Check out our easy tamarind pork meatballs with a fresh papaya salsa.

Research has shown that if you incorporate whole grains regularly into your diet, it helps to lower your blood sugar levels. Ultimately helping to decrease your risk of type 2 diabetes. We incorporate brown rice into our selection of our healthy recipes to create a balanced meal that the whole family can enjoy.

A panade is essentially a mixture of starch and liquid that you add to meat to keep it moist. Here, and in many other authentic, the panade is usually made up of milk and bread . Remove the meatballs from the pan, and arrange them on a plate covered with paper towels to absorb the oil in excess.

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.

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.