Ingredients

Method

• 12 cream crackers, crushed
• 6 sage leaves, chopped
• 1 T rosemary, chopped
• 2 T wholegrain mustard
• 500 g beef mince
• 1 free-range egg
• 4 T olive oil
• mashed potato, for serving
For the gravy:
• 2 T butter
• 1 T olive oil
• 4 onions, sliced into rings
• 1 T flour
• 1½ cups beef stock
• 1 t dried mixed herbs
• 1 T Worcester sauce

Method

Ingredients

Mix all the meatball ingredients except the oil, then roll into 24 small balls.

Heat half the oil in a pan and gently cook half the meatballs. Repeat with the remaining meatballs, remove from the pan and cover with foil.

To make the gravy, place the butter, oil and onions in the pan and cook over a low heat until the onions are soft and golden brown.

Stir in the flour, then add the stock, herbs and Worcester sauce. Cook for 5 minutes, then add the meatballs and any juices. Simmer for 3 minutes.

Serve with mashed potato or butter bean mash.

Browse more meatball recipes here.