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12 minutes

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60 minutes

Great value

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55 minutes

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Parmesan-and-anchovy meatballs

Serves 2 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

500 lean beef mince
120 g breadcrumbs
2 cloves garlic, crushed
1 t dried parsley
50 g Parmesan, grated
1 lemon, zested
sea salt and freshly ground black pepper, to taste
6 anchovies, finely chopped
oil, for frying

For the gravy:

1 T butter
1 T olive oil
4 shallots, roughly chopped
1 red onion, roughly chopped
2 cloves garlic, crushed
1 T flour
2 cups beef stock
3 T Worcestershire sauce
1 t lemon juice
salt, to taste

Method

1. Preheat the oven to 180°C. Combine the meatball ingredients and roll into 10 balls. Pan-fry the meatballs in the oil in a heavy-based saucepan until golden brown.

2. To make the gravy, heat the butter and olive oil in a pan. Fry the shallots, red onion and garlic until soft.

3. Mix the flour and stock, add to the pan and reduce for 20 minutes. Season with Worcestershire sauce, lemon juice and salt. Pour the gravy over the meatballs and bake for 10 minutes.

Cook's note: Grated Cheddar instead of Parmesan is also delicious. Serve with charred Tenderstem, blanched frozen broccoli or cauliflower cheese.

Find more meatball recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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Parmesan-and-anchovy meatballs

Parmesan-and-anchovy meatballs

Ingredients

Method