Freezer Meatballs in Tomato Sauce

Ingredients

• 500g pork and beef mince (or all beef)
• 50g breadcrumbs
• 1 egg
• 1 tsp dried oregano
• 2 cloves garlic, crushed, divided
• 1 tbsp olive oil
• 1 onion, diced
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried basil
• Salt and pepper, to taste

Method

1. In a bowl, mix the mince, breadcrumbs, egg, oregano, 1 crushed garlic clove, and a pinch of salt and pepper. Shape into 24 meatballs, about the size of a golf ball.
2. Heat half the oil in a large pan over medium-high heat. Brown the meatballs in batches for 4-5 minutes, turning occasionally, until coloured all over — they don't need to be cooked through yet. Set aside.
3. Add the remaining oil to the pan and cook the onion for 5 minutes until softened. Add the remaining garlic and cook for 1 minute.
4. Stir in the chopped tomatoes, tomato purée, and basil. Bring to a simmer.
5. Return the meatballs to the pan, cover, and simmer for 20 minutes, until the meatballs are cooked through and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Cool completely before portioning into 8 airtight containers (3 meatballs plus sauce per portion). Freezes well for up to 3 months — defrost overnight and reheat until piping hot throughout.