500 grams (1 pound) of beef mince
500 grams (1 pound) pork mince
2 egg yolks
2 pieces of stale white bread
1/4 cup of milk
1 teaspoon of onion powder
1 teaspoon of garlic powder
¼ teaspoon allspice
2 teaspoons of sea salt flakes
½ teaspoon white pepper
2 tablespoons of olive oil
So delicious, with a rich gravy you’ll want to eat by the spoonful.
Pairs well with …..
mashed potato, steamed rice and a mixed leaf salad
40 grams (1.4 oz) butter
2 tablespoons of all purpose flour
2 cups of beef stock (broth)
1/4 cup of pouring cream
1 tablespoon worcestershire sauce
1 tablespoon of lemon juice
1 tablespoon of finely chopped parsley
salt and pepper to taste
Hints and tips:
Add sliced sauteed mushrooms for extra flavour.
If you like a thinner gravy, add some water.
Blend the bread slices into bread crumbs. Pour milk over bread crumbs.
In a large bowl combine beef and pork with egg yolks, garlic and onion powder, allspice, bread crumb mixture, salt and pepper. Using hands, mix thoroughly.
Measure small portions with a teaspoon and roll into balls.
Heat olive oil to medium high heat in a large non-stick frypan or wok. Cook the meatballs in batches, shaking the pan to move and brown the meatballs. Remove and set aside.
In the same pan, turn the heat down to medium, melt the butter and add the flour. Stir to combine and cook for 1 minute.
Add the beef stock gradually, stirring after each addition until combined with flour. Add worcestershire sauce, lemon juice, salt and pepper.
Simmer for 1 – 2 minutes.
Pour in cream, stir and return meatballs to pan. Cook for a further minute, turn off heat and sprinkle with parsley.