Freezer Friendly Italian Meatballs
I usually double or triple this recipe so I have a few batches tucked into the freezer.
I use a mix of pork and veal mince, which I purchase from my butcher. These will work perfectly, and taste just as good, with straight beef mince.
- 1/2 cup fresh breadcrumbs
- 3 Tablespoons milk approximately
- 500 g pork/veal mix or beef mix
- 1 clove large garlic crushed
- 1 egg
- 3 Tablespoons chopped fresh herbs (I used parsley rosemary, basil, oregano)*
- Salt & pepper
- Olive oil for frying
Place the breadcrumbs in a bowl and pour over the milk.
Allow to soak for 5 minutes.
Place the mince, garlic, egg and the chopped herbs in a large bowl.
Season with salt and pepper, and mix thoroughly.
Squeeze the milk out of the breadcrumbs. Discard the milk, and add the breadcrumbs to the mince mixture.
Mix the breadcrumbs thoroughly into the mince mixture.
Take Tablespoons of the mince mixture and form into small balls.
Heat the olive oil in a fry pan over medium heat.
Fry the meatballs in batches until they are browned on all sides. The meatballs are not completely cooked at this stage.
The meatballs can now be frozen. Allow them to cool, then flash freeze# before packing into individual serves.
To eat immediately, simmer the meatballs in pasta sauce or add to your favourite recipe.
* I use whatever fresh herbs are in the garden at the time, but try to keep to an Italian vibe. Rosemary, parsley, basil, sage, oregano and marjoram will all work. I try to get a good mix, but use whatever is available. If you don't have fresh herbs, substitute 1 - 2 teaspoons of a good quality dried Italian herb mix.
# To flash freeze, line a tray with baking paper and lay the meatballs in a single layer. Freeze until hard, then package into labelled zip lock bags. Use within three months.