Meatballs in Onion Gravy

The story …

Tender, juicy and flavoursome! Deliciously homemade meatballs, simmered in a rustic rosemary and mustard onion gravy. The sweetness of that caramelised onions! Need I say more? Nothing says comfort quite like this hearty and rich meatballs dish.

This handy recipe uses just a few ingredients. It’s not the meatballs I knew as a child. I still make that old-school version with the cloves, nutmeg, all spice, egg, soaked bread. and the finely diced onion and parsley. I’ve also tried a few other equally good variations along the way.

A few handy tips. Mix the meatball ingredients until just combined. Avoid overworking the meat. Ensure that the meatballs are all the same size for even cooking. Sear the meatballs first so it retains its shape, and seals in the flavour. Save as a staple in your recipe book!

Come on … join me … and savour the satisfying taste of home-made comfort food.

The recipe …

Cooks: 60 minutes   Serves: 6   Level: Easy

Ingredients

Meatballs

• 60ml (¼ cup) cooking oil
• 1kg beef mince
• 60ml (¼ cup) breadcrumbs
• 10ml (2 teaspoons) mixed herbs
• 15ml (1 tablespoon) Hot English mustard powder
• 15ml (1 tablespoon) wholegrain mustard
• 1 large egg
• Salt and pepper

Gravy

• 30ml (2 tablespoons) butter or margarine
• 4 large onions, diced
• 15ml (1 tablespoon) flour
• 250ml (1 cup) beef stock
• 5ml (1 teaspoon) dried rosemary
• Salt and pepper

Method

1. Mix all the meatball ingredients, except the cooking oil, and roll into medium-sized balls.
2. Heat the cooking oil in a large saucepan over high heat.
3. Gently cook half the meatballs until lightly browned on either side.
4. Remove the meatballs from the saucepan and place in a bowl covered with foil.
5. Repeat with the remaining meatballs.
6. Place the butter or margarine and the onions in the saucepan.
7. Now sauté until the onions are soft and browned for about 15 minutes.
8. Reduce the heat.
9. Stir in the flour, then add the remaining ingredients.
10. Cook for 5 minutes before adding the meatballs and any juices left in the bowl.
11. Season with salt and pepper to taste.
12. Simmer for another 10 minutes until cooked.
13. Serve warm.

Serve

• on a fluffy bed of mashed potatoes or sweet potatoes and any veggies of choice

Bon appétit

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan