The Teen took one bite of this meatball and gravy combo and looked at me with delight – no longer will we have to drive an hour to satisfy her cravings for this meal which only comes from a particular Scandinavian blue and yellow furniture retailer, because I’ve pulled together this recipe from a number of sources. As a bonus this will make about 50 meatballs, which is prob enough for 2 meals for 4 people (or not, depending on how hungry you are), and both the meatballs and gravy can be frozen easily. The only problem is that I don’t end up with more tea lights, napkins, and bag clips when I make these, but I think I can cope!
500g beef mince
500g pork mince
1 large onion, grated
100g panko breadcrumbs
0.5 tsp allspice
0.5 tsp ground nutmeg
Plenty of salt and pepper
Veg oil for frying
80g plain flour
750ml beef stock
400ml double cream
SEE FREEZING NOTE
- To make the meatballs pop all of the ingredients into a large bowl and get in there with your hands to squish it altogether until well combined – pull out any large bits of onion that have made it through the grater because they’ll make rolling the meatballs a bit tricky plus they’re burn when you fry them.
- If you’re going to make use of your freezer then the simplest thing to do is put half of the mix into a freezable dish or bag, label it, and shove it in the freezer. Once defrosted roll into golfball sized balls and cook as follows. Or, roll into balls now, freeze with space between them (for example on a baking tray) then transfer to a freezer bag so they don’t all stick together.
- I find it best to pause at this point and make the gravy – its easier to re-heat the gravy than it is the meatballs, or at least it is for me.
- Melt the butter in a saucepan, then stir in the flour and let it cook (stirring) for a couple of minutes.
- Slowly add the stock, combining well after each addition.
- Finally stir in the cream, adding a little more hot water if you feel its still too thick.
- Check you’re happy with the seasoning.
- When you’re ready to cook the meatballs, heat a slurp of oil in a pan and fry the balls until golden brown all over and cooked through. When you think they’re ready cut one in half to check it’s cooked through, then munch that one as payment for your hard work.
- Serve hot meatballs and gravy with mashed potatoes, chips, peas, salad, whatever works for you.
GRAVY FREEZING NOTE: If you freeze some gravy, be warned that it will be decidedly weird when you defrost it, but do not fear! Pop it in a small saucepan, add a little water, heat it up and while doing so beat it like crazy using a balloon whisk and it should return to its delicious state.