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|500g beef mince
|1tsp fresh oregano
|2 tbsp duck fat
- Combine the mince, oreganum and garlic in a large bowl. Season well.
- Roll mince into 25 small balls, heat the duck fat in a pan and sauté meatballs until golden and cooked through. Allow to cool.
- Divide the balls into 5 portions, freeze 4 of the portions until needed.
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