RECIPE: IDF at Home
Our IFD at Home Meatballs are perfect as a midweek dinner or a Sunday meal prep dish to get ahead on your week! They’re as easy as combining the ingredients, chilling and cooking and can be added to pantry staples like pasta or enjoyed on their own. Plus, any unused meatballs can be kept in the freezer. They’re also a popular item from our IFD at Home/Winter collection menu among other ready-to-go nutritious meals that are available for pick up Monday – Friday. Learn more about our daily menu IFD at Home availability at @indulgencefooddesign
Recipe: IFD at Home’s Meatballs
Makes: 50
Ingredients
- 2.5kg pork and veal mince
- 1 tbsp tomato paste
- 1 tbsp dijon mustard
- 1 tsp minced garlic
- ½ cup parmesan shaved
- ¼ cup shredded cheese
- GF breadcrumbs, to taste (tip very little just enough to bind)
- 1 egg
- Salt and pepper, to taste
- Paprika, to taste
- Parsley, chopped to garnish
Method
- Combine mince, tomato paste, dijon mustard, garlic, cheeses, breadcrumbs and egg in a large bowl, season to taste.
- Roll mixture into 50 balls, measuring roughly 40g each. Set in the fridge on a tray for 30 minutes. Meanwhile, preheat oven to 180C.
- Heat a pat of butter and some neutral oil in a frypan. Pan fry the meatballs on medium heat until golden before baking in oven for 12-15 minutes or until cooked through.
- If you are serving with spaghetti, cook the pasta in a large saucepan of boiling water while the meatballs are in the oven.
- Serve with Napolitana sauce and a garnish of chopped parsley
Image credit: Duy Dash
