- ½ medium onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 85g fresh white breadcrumbs
- 1 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 200g lean pork mince
- 200g turkey mince
- grating of nutmeg
One of the most useful of spices for both sweet and savoury…
- 1 tbsp plain flour plus more for dusting
- rapeseed oil for frying
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 400ml hot beef stock
- 2 tbsp single cream
Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour.
Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.
Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.
Make it in a slow cookerYou can use a slow cooker for this, making up the whole recipe then leaving it to cook through on Low for 6 hours.