Beef meatball

Heat a little oil over medium heat and cook the meatballs for about 10–12 minutes, turning them often so they brown evenly. Check that the centre reaches 70 °C for 2 minutes, or an equivalent safe time and temperature.

Mix the mince just until combined with a beaten egg and breadcrumbs, then chill the shaped balls for 20–30 minutes before cooking. Overworking the mixture can make them dense, while chilling helps them hold their shape.

They work well with tomato sauce and spaghetti, or with mashed potatoes and gravy. For a lighter meal, serve them with roasted vegetables or a crisp salad.

Yes. Freeze raw meatballs in a single layer until firm, then transfer them to a sealed container; cook from frozen only if the recipe allows extra cooking time and you check the centre is safe. Cooked meatballs can also be cooled promptly and frozen.

Cool them promptly, refrigerate in a covered container and eat within 2 days. Reheat until steaming hot all the way through, and only reheat them once.

Not as a direct swap in most recipes: meatballs are already shaped and may contain breadcrumbs, egg or seasoning. Crumble them into a sauce if needed, but expect a different texture and flavour from plain beef mince.

No. Meatballs are shaped into small spheres, while rissoles are usually flattened patties; both can contain seasoning and binders, but their shape and cooking time differ.