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By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

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

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.

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