Beef-and-Bovril meatballs

Beef-and-Bovril meatballs

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 35 minutes
  • Kevin Arnold Shiraz 2019

Ingredients

  • 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

Cooking Instructions

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

Find more mince recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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