Meatballs are a great way to feed lots of people and they’re very kid friendly. Cooking them in a pan can be messy as the fat spits when it gets hot. Baking them in the oven gives them a crispy brown outside and soft insides. Cooking meatballs in the oven allows the excess fat to leach out so that you end up with a lower fat dish. Do not to tip fat down the sink, always let it cool then put in the bin. I cook meatballs this way to use in pasta dishes, for meatball sandwiches, for soups of for meatballs dipped in sweet and sour sauce.
Makes 35-40 Meatballs
750g minced pork or beef (or both mixed together)
1.5 tsp garlic powder
1.5 tsp dried oregano
1.5 tsp dried thyme
1 tsp salt
- Pre-heat the oven to 220° (200° Fan). Put the meat into a bowl then add the herbs and salt then gently mix everything together using your hands.
- Form the mixture into meatballs and place in a baking tray. Put into the pre-heated oven on a high shelf for 20 minutes then drain the fat into a heat-proof jug or bowl.
- Use the meatballs in pasta sauce, sandwiches or soup. When the fat has cooled dispose of it in the bin.