The best meatballs (and burgers!)

This is the only beef patty recipe you will ever need as it works equally well for making seriously addictive meatballs and the juiciest, meatiest burgers! Make the whole batch and divide as suggested below- fantastic for freezer ready meals, family bbqs or kids' parties. I use my tomato and red pepper soup recipe for the sauce when making meatballs.

See below for how to divide your batch.

500g beef mince

2 tbsp mustard - I like to use the rather dubious looking French's for these

2 tbsp reduced salt soy sauce

1 tbsp dried oregano

1 sprig Rosemary, leaves picked and finely chopped

25g Panko breadcrumbs

1 egg

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Place all the ingredients in a large bowl and mix together using your hands. You should end up with around 640g- I use the following weights for the different combinations:

Batching up for the Freezer - 16 x 20g meatballs (or baby patties) + 2 x 120g adult burgers + 2 x 40g kids' sliders

Meatballs for Everyone - 32 x 20g meatballs (or baby patties) - use one whole batch of tomato sauce

Family BBQ - (4 x 120g adult burgers) + (4 x 40g kids' sliders)

Kids Party - 16 x 40g kids' sliders

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To cook: preheat the oven to 200oC and cook 20g meatballs for 15-20minutes, 40g sliders for 25-30 minutes and 120g burgers for 30-35 minutes. [Note: BBQ timings will vary so please ensure everything if cooked through fully before serving].

For meatballs: place the cooked meatballs in a saucepan with your prepared sauce  and heat through thoroughly before tossing through cooked spaghetti. Serve with plenty of Parmesan.