Beef meatballs 2 packs of 12

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

For some reason most of us only pan_fry or poach meatballs, but they can also be grilled for brilliant results – just pop them under a medium grill for about 10 minutes, turning occasionally until they’re properly cooked through and any juices run clear.

To pan_cook in the traditional way, heat a little oil in a heavy_based pan over a medium heat, then add the meatballs and cook for about 10 minutes, turning them regularly until they’re nicely browned all over and any juices run clear.