Meatballs

Method

1. 1

   Take the crust off of the bread slices and cut in to small cubes

2. 2

   Put the bread in a bowl with the milk, mix together and let the milk soak in for around 10 minutes

3. 3

   Add the parmesan and use your hands to make the mixture in to a breadcrumb texture

4. 4

   Add the meat, parsley, egg, garlic, salt and pepper to the bread mixture

5. 5

   Use your hands to make sure everything is very well combined

6. 6

   Roll the meatball mix in to 24 even balls

7. 7

   To cook the meatballs, place in a deep pan in a little oil over medium heat until browned all over - I like to simmer them for 10 minutes in my marinara sauce to finish cooking. See my recipe card for the sauce

8. 8

   Note - these are great to freeze in to portions. Once rolled, place on a thin chopping board and freeze for a few hours, once fully frozen, bag up in to portions and place back in the freezer (I bagged mine in to 4 ball portions, freeze for up to 3 months, once ready to use, take out and defrost full and cook following above instructions