Recipe and image credit: Camille Llosa, Foodoo Kitchen
Tips: If you don’t have a mortar and pestle, put the mustard and celery seeds in a sandwich bag and grind with a rolling pin or full can or jar.
Meatballs can be prepared (up to an including step six) in advance. Raw meatballs can be frozen for three to four months and cooked meatballs can be frozen for two to three months. When storing in the fridge, always use ground pork by the best before date.
You can cook the meatballs by gently simmering them in your favourite sauce in a slow cooker on low for 6 to 8 hours.