Cooked meatballs will keep in the fridge for up to 3 days. You can make the meatball mixture the night before cooking or even freeze them, uncovered, on a baking tray before transferring to a ...
Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the tagine, place a large frying pan over a high heat.
Looking for a recipe to batch cook for the week? This plant-based meatball dish from Donna Hay’s book The Fast Five is packed with immune-supporting nutrients to help ward off those office bugs.