Chicken meatballs

For homemade meatballs about the size of a walnut, roast on a lightly oiled tray at 180°C fan for roughly 20–25 minutes. Check the centre reaches 75°C for 30 seconds; larger meatballs may need longer.

Use chicken thigh mince, or mix a little milk into the breadcrumbs before adding them. Mix gently and stop as soon as everything holds together; packing the mixture tightly can make the meatballs dense.

Cool them and refrigerate within 1–2 hours, then eat within 2 days. Reheat only once, until steaming hot all the way through.

For homemade meatballs, freeze them in a single layer first, then transfer to a freezer bag. Thaw fully in the fridge before cooking; cook from frozen only if the pack gives instructions for doing so.

Serve them in tomato sauce with spaghetti, or with mash and gravy for a simple tea. They also work in a wrap with salad and yoghurt sauce.

Yes. Brown them first, then simmer gently in the curry sauce until cooked through; check the centre reaches 75°C for 30 seconds.

Use porridge oats instead, ideally soaked briefly in milk so they soften and bind the mixture. Add them gradually, as too much can make the meatballs firm.