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. MAKES ABOUT 36 SMALL MEATBALLS

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

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.