How to panfry our meatballs.

To panfry the meatballs, you’ll need a pan and high-heat cooking oil (such as canola, grapeseed or avocado oil).

*** Alternatively, you can also use an airfryer at 400 degrees for 10-12 minutes, turning them over once halfway. ***

1. Brown meatballs on medium-high heat with just enough oil to cover the pan; they should sizzle as they hit the pan.

2. Once golden brown, add ¼ c water and immediately cover with a lid. Turn the heat down to medium-low and let simmer. Alternatively, you may also add your browned meatballs into a soup to cook for another 2-3 minutes before enjoying.

3. After ~5 minutes, remove the lid and check if meatballs are cooked through, if not, add a few tablespoons of water if your pan is dry, and recover to let cook for a few minutes

4. Remove the lid, and cook off any remaining liquid.

How to store our meatballs.

• Our meatballs arrive frozen and partially cooked for maximum freshness. When you get them, put them promptly into your freezer. Do NOT thaw them before cooking; they go straight from the freezer into the pan!

• If you plan on hoarding your meatballs for a long time, we advise transferring them to an airtight container such as a freezer bag. They can last up to 1-2 months.