Meatballs with Red Onion Gravy

This  is a fantastic family meal from our Brand Ambassador Chef Gary – perfect for any night of the week!

“Get the kids involved in making this one (messy hands = maximum fun😜). The recipe has two simple parts: first we make a caramelised red onion gravy, and then the most flavourful meatballs you will ever try – trust me! 

For the gravy you’ll need…

1 tbsp olive oil

50g butter

2 red onions, sliced

1 tsp sugar

1 tsp of Dijon mustard

1 tbsp flour

2 tbsp of Worcestershire sauce

600ml of beef stock

1. Melt the butter with the olive oil in a large frying pan over a medium heat. Add the onions and coat well. Then add the sugar, mustard and a touch of salt. Slowly cook the onions down for 30-45 mins, stirring occasionally until sticky and caramelised.

2. Add the flour and cook out for 3-5 mins then add your Worcestershire sauce, beef stock and turn up the heat. When the gravy is bubbling reduce the heat and simmer for 2 mins then set to one side.

Now lets make those moreish meatballs:

Ingredients (to make approx. 20 small meatballs)

1 pack of TS Foods Stuffing Loaf with Pork Sausage Meat

350g beef mince

5 garlic cloves, finely grated

60g TS Foods Fresh Breadcrumbs

Large handful parsley leaves, finely chopped

1 tbsp dried oregano

1 tsp paprika

1 egg, beaten

Preheat your oven to 200C/180C Fan.

1. Add the beef and TS Foods Stuffing Loaf  into a large bowl with the oregano, parsley, paprika, breadcrumbs and beaten egg, Mix well to make sure everything is combined (your hands may be best for this!) and allow to chill in the fridge for 20 mins. 
2. Remove and shape into golf ball sized balls (having your hands wet for this part is my top tip – stops the mix from sticking to your hands!).
3. In a shallow pan add a good drizzle of olive oil, bring to a medium heat and add the meatballs to the pan in batches, making sure each one is browned all the way around. Pop into an oven ready dish then pour your gravy over. Bake in the oven for 35-40 mins until cooked through. 

Serve with creamy mash, pasta or a crunchy baguette! 

Enjoy,

Chef Gary”

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