Pork meatballs

For walnut-sized raw meatballs, heat the oven to 200°C (180°C fan) and bake on a lightly oiled tray for about 20 minutes, turning once. Check the centre reaches 70°C for 2 minutes, or is steaming hot throughout with no pink meat.

Soak fresh breadcrumbs in a little milk before mixing them into the pork, then combine the mixture gently. Roll the balls without squeezing them tightly, and stop cooking as soon as they are safely cooked through.

For a familiar weeknight meal, simmer them in tomato sauce and serve with spaghetti or another pasta. They also work well in a toasted sub roll with tomato sauce and cheese, or with mash and vegetables.

Cool them and refrigerate within 2 hours, then eat within 48 hours. Reheat only once, until steaming hot all the way through.

Yes. Freeze uncooked meatballs in a single layer on a tray, then transfer them to a freezer bag; thaw them in the fridge before cooking and check they are cooked through.

Turkey mince makes a leaner-tasting alternative; beef mince gives a richer flavour. Shape either with breadcrumbs and egg as you would pork mince, and cook until safely done.

Yes. Pork meatballs contain 21 g of fat per 100 g, compared with 10 g in pork-and-beef meatballs.