Meatball snack hack x 3
The hors d’oeuvre of the immature. Obviously I’m in. Make. Freeze. Fry, bake or chuck in a pasta sauce at the drop of a button.
Beef & broccoli MAKES ABOUT 36 SMALL MEATBALLS
400g beef sausages
120g broccoli florets, blitzed until fine
1½ tablespoons onion relish rice bran oil, for pan-frying
1 Squeeze the sausage meat out of the casings, then mix in a bowl with the broccoli and onion relish until well combined. Wet your hands and roll teaspoons of the mixture into small meatballs (you’re aiming for about 36). 2 Pan-fry in batches in a splash of oil over medium-high heat for 3 minutes each side, or until golden and cooked through.
Chicken & corn MAKES ABOUT 36 SMALL MEATBALLS
400g chicken sausages
3 tablespoons drained tinned corn kernels
3 tablespoons thinly sliced spring onion rice bran oil, for pan-frying
1 Squeeze the sausage meat out of the casings, then mix in a bowl with the corn and spring onion until well combined. Wet your hands and roll teaspoons of the mixture into small meatballs (aim for 36). 2 Pan-fry in batches in a splash of oil over medium-high heat for 3 minutes each side, or until golden and cooked through.
Lamb & spinach MAKES ABOUT 36 SMALL MEATBALLS
400g lamb sausages
½ cup (80g) chopped frozen spinach
1½ tablespoons tomato relish rice bran oil, for pan-frying
1 Squeeze the sausage meat out of the casings, then mix in a bowl with the spinach and tomato relish. Wet your hands and roll teaspoons of the mixture into small meatballs (aim for about 36). 2 Pan-fry in batches in a splash of oil over medium-high heat for 3 minutes each side, or until golden and cooked through.