Toddler recipe: Batch-cook mini pork & veg balls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6-8 toddler portions or 2 adults' + 1-2 kids' portions
Ingredients
For the meatballs
- 2 tsp rapeseed oil
- 1 small onion, chopped
- 1 slice wholemeal bread, torn into chunks
- 1 carrot, cut into chunks
- 1 celery stick, cut into chunks
- 1 red pepper, cut into chunks
- 500g lean pork mince
- 1 egg
For the sauce
- 1 tsp rapeseed oil
- 2 garlic cloves, crushed
- 2 x 390g cartons passata
- 1 tsp dried thyme
- 1 tsp sugar (optional)
- fresh basil or parsley, chopped (optional)
- cooked spaghetti and grated cheese, to serve
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Heat 2 tsp rapeseed oil in a medium saucepan. Add the onion and cook for 5-10 mins until softened. Blitz the bread in a food processor until you have breadcrumbs. Add the cooked onion, carrot, celery and peppers and pulse until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times. Add the pork, egg and a little black pepper, then pulse to combine.
- STEP 2
Divide the mixture in half. Shape half into small meatballs about the size of large marbles and arrange on a baking tray lined with foil. Shape the rest into golf-ball-sized meatballs. Arrange on a lined tray and open freeze. Once frozen, transfer to a freezer bag and save for another meal. Now bake the mini meatballs for 25 mins or until browned and cooked through.
- STEP 3
Meanwhile, make the sauce. Using the same pan that you cooked the onion in, heat the 1 tsp oil, add the garlic and cook for 2 mins. Pour in the passata, add the thyme and sugar. Simmer for 5-10 mins. Gently stir the meatballs and any juices into the sauce and heat through for a few mins. Stir the meatballs through the spaghetti and serve with grated cheese.
