Ingredients

Method

• 500 g beef mince
• 2 T dried breadcrumbs
• 1 T parsley, finely chopped
• 1 free-range egg, beaten
• 1 t dried garlic
• 1⁄4 t ground nutmeg
• 1 small onion, finely chopped
• ground white pepper, to taste
• salt, to taste
• 1 T olive oil
• 6 T butter
• 3 T flour
• 2 cups beef stock
• 1 cup cream
• 2 T Worcester sauce
• 2 t Dijon mustard
• penne, or any pasta of your choice, or rice, for serving

Method

Ingredients

Mix the mince, breadcrumbs, parsley, egg, garlic, nutmeg, onion and seasoning. Roll the mixture into 3 cm balls.

Heat the oil in a pan and fry the meatballs in batches over a medium heat until cooked through. Transfer to a plate and cover with foil.

Melt the butter in the pan. Add the flour and whisk until it turns light brown. Add the remaining ingredients and simmer, whisking, until thickened. Add the meatballs and any juices and simmer for 2 minutes.

Serve with pasta or rice.

Browse more meatball recipes here.