- 500 g beef mince
- 2 T parsley, chopped
- 1 onion, grated
- 1 free-range egg
- 50 g breadcrumbs
- sea salt and white pepper, to taste
- oil, for frying
- mashed potato, for serving
- For the gravy:
- 2 onions, quartered
- 1 T Bovril
- 1 cup water
1. To make the meatballs, mix the mince, parsley, onion, egg, breadcrumbs and seasoning. Roll into small balls, approximately 5 cm in size. Heat the oil in a large pan. Cook the meatballs in batches over a medium heat. Cover with foil to keep warm.
2. To make the gravy, cook the onions in the same pan until golden brown. Add the Bovril and water. Simmer for 5 minutes.
3. To serve, spoon the meatballs into bowls, spoon over the gravy and mashed potato.
Cook’s note: The Bovril adds an instant hit of umami and is a great standby pantry staple to use instead of stock. Serve with wholegrain mustard mash and buttered gem squash. Cover halved gem squash with olive oil and seasoning, then roast until tender. Serve with meatballs.
Make ahead: Make a double batch of meatballs and freeze. You can then cook them from frozen – pan fry, then finish off in the oven
Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau