Super-versatile meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- ½ medium onionroughly chopped
- 85g fresh white breadcrumbs
- 1 tbsp chopped parsley
- 200g lean pork mince
- 200g turkey mince
- grating of nutmeg
- 1 tbsp plain flourplus more for dusting
- rapeseed oilfor frying
- 1 tbsp butter
- 400ml hot beef stock
- 2 tbsp single cream
Nutrition: Per serving
- kcal314
- fat13g
- saturates4g
- carbs16g
- sugars2g
- fibre2g
- protein31g
- salt0.8g
Method
step 1
Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour.
step 2
Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.
step 3
Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.
