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.
Marmite is a vegetarian concentrated yeast extract past that will add extra flavour to the meatballs. It is available at most grocery stores, but can be left out if you prefer
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 also cook the meatballs by gently simmering them in your favourite sauce in a slow cooker on low for 6 to 8 hours.