Toddler recipe: Batch-cook mini pork & veg balls

• rapeseed oil↗2 tsp tsp
• small onion↗1

  chopped

• slice wholemeal bread1

  torn into chunks

• carrot↗1

  cut into chunks

• celery↗1

  stick, cut into chunks

• red pepper↗1

  cut into chunks

• lean pork mince↗500g g
• egg↗1
• rapeseed oil↗1 tsp tsp
• garlic cloves↗2

  crushed

• passata↗2 x 390g cartons
• dried thyme↗1 tsp tsp
• sugar↗1 tsp tsp

  (optional)

• fresh basil↗

  or parsley, chopped (optional)

• cooked spaghetti↗

  and grated cheese, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat 2 tsp rapeseed oil in a medium saucepan. Add the onion and cook for 5-10 mins until softened. Blitz the bread in a food processor until you have breadcrumbs. Add the cooked onion, carrot, celery and peppers and pulse until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times. Add the pork, egg and a little black pepper, then pulse to combine.

2. 2

   Divide the mixture in half. Shape half into small meatballs about the size of large marbles and arrange on a baking tray lined with foil. Shape the rest into golf-ball-sized meatballs. Arrange on a lined tray and open freeze. Once frozen, transfer to a freezer bag and save for another meal. Now bake the mini meatballs for 25 mins or until browned and cooked through.

3. 3

   Meanwhile, make the sauce. Using the same pan that you cooked the onion in, heat the 1 tsp oil, add the garlic and cook for 2 mins. Pour in the passata, add the thyme and sugar. Simmer for 5-10 mins. Gently stir the meatballs and any juices into the sauce and heat through for a few mins. Stir the meatballs through the spaghetti and serve with grated cheese.