Meatball

Bake meatballs in a single layer at 200°C (180°C fan) for about 15–20 minutes, turning once if you want even browning. Larger meatballs take longer; check that the centre reaches 75°C.

Mix the mince just until combined, then shape the meatballs with damp hands. If the mixture feels loose, add a little breadcrumbs and let it rest in the fridge for 20 minutes before cooking.

Yes. Brown them in a little oil over a medium heat, turning gently, then add them to the sauce and simmer until cooked through; check the centre reaches 75°C.

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

Freeze cooked or uncooked meatballs in a single layer until firm, then transfer them to a sealed container. Thaw in the fridge before cooking or reheating.

Spaghetti and tomato sauce is a familiar pairing; Swedish-style meatballs are often served with creamy gravy, potatoes and lingonberry jam. Meatballs also work well in a crusty roll with tomato sauce or melted cheese.

Add them to tomato sauce for spaghetti and meatballs, simmer them in a curry, or serve them in a meatball sub. Small meatballs are also handy in soup.