Meatballs in Gravy

Succulent beef and pork meatballs simmered in a rich red wine and onion gravy. Perfect with mash and peas.

Estimated Nutrition

	Per Serving	Total
Calories	362.6 kcals	1450.2 kcals
Carbohydrates	10.6 grams	42.4 grams
Fat	21.3 grams	85.2 grams
Protein	27.6 grams	110.5 grams

Cook Time

45 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
tbsp

Tomato Purée

GrainsCereals

25
g

Breadcrumbs

fresh white

1
tbsp

Plain Flour

Liquids

150
ml

Red Wine

300
ml

Beef Stock

made with 1 stock cube

Meat

250
g

Beef Mince

lean

250
g

Pork Mince

NutsSeeds

1
clove

Garlic

finely chopped

2
tsp

Mixed Herbs

dried

1
1

Sea Salt

to taste

1
1

Black Pepper

freshly ground, to taste

OilsFats

2
tsp

Sunflower Oil

for frying meatballs

1
tbsp

Sunflower Oil

for making gravy

Vegetables

1
piece

Onion

small, very finely chopped

1
piece

Onion

medium, finely sliced

Steps

Mix the mince, onion, garlic, breadcrumbs, and herbs in a bowl and roll into 20 small meatballs.
Brown the meatballs in sunflower oil for 8 minutes and transfer to a large saucepan.
Fry the sliced onion in oil for 5 minutes until softened.
Stir in the flour followed by the red wine, stock, and tomato purée.
Pour the gravy over the meatballs and simmer covered for 30 minutes.
Boil uncovered for 5 minutes to thicken the sauce and season to taste.