Meatballs in rich onion gravy

When I was younger I loved nothing more than opening a tin of meatballs in gravy, I never ate many of the meatballs but I used to love dipping bread and butter into the gravy. My family loved this dish and not a meatball left in sight. Go on try it.

Meatballs

2 slices x whole grain bread crust removed

150ml x hot water

500g x best minced beef

1 x onion very finely chopped

½ tsp x thyme

½ tsp x salt

1 tsp x black pepper

25g x butter

2tbsp x oil

Gravy

25g x butter

2 x onions chopped

2tbsp x plain flour

300ml x water

3 x beef stock cubes dissolved in 200ml boiling water

1tsp x Worcestershire sauce

½ tsp x English mustard

Salt and pepper to taste

To make the meatballs

Soak the bread in the hot water don’t be tempted to add more than stated, mash it with a fork until it becomes mushy and leave to cool

Place the mince in a large bowl add the onion, thyme, bread mixture and salt and pepper mixed together using your hands  work the ingredients together until they are well blended and smooth in texture

Roll the meat mixture into small balls. Melt the butter and oil in a large pan, gently fry the meatballs about 10 at a time until brown all over taking care when turning them, lift out carefully onto a plate and  repeat with the remaining meatballs, set to one side while you make the gravy.

 Gravy

Wipe the meatball pan with some kitchen roll to remove any residue. Melt the butter in the pan and add the onions, cook on a medium heat for around 15 minutes stirring occasionally, add the flour and stir for 2 or 3 minutes. Gradually stir in the water and bring to a simmer stirring all the time. Place onion mixture into a liquidizer and leave to cool slightly. Liquidize for about 15 seconds. Return to the pan and stir in the beef stock, Worcestershire, sauce, mustard and salt and pepper bring to a simmer carefully add the meatballs simmer gently for 1 hour. serve with creamy mashed potatoes.