12 Huge meatballs served with a cauliflower mash and rich gravy.
You will need
750g pork and beef mince
1 large onion – diced
2 sprigs of rosemary – finely chopped
Splash of Worcestershire sauce
Splash of water
Hard Cheese of your choice cut into 12 small ish cubes (I used vintage Red Leicester)
*1 slice of low carb bread – made into breadcrumbs (I blitz in a blender).
Salt & Pepper
Small diced red onion
Knob of butter
Sprig of rosemary – finely chopped
500 ml Beef stock
200 ml Red wine
2 tsp English mustard
Malt vinegar – splash
Tablespoon of arrowroot mixed with tablespoon of cold water to make a paste
Firstly add some olive oil to a pan and add the diced onion, chopped rosemary, splash of Worcestershire sauce and water. Leave to soften for about 20 minutes (medium heat).
Once the onions have softened, remove from heat to a large bowl. Now add the mincemeat, breadcrumbs and some seasoning; then using your hands mix up the meatball mixture.
Once combined make into 12 balls. Then dice your cheese into cubes.
Now make a small hole in each meatball and add the cheese, making sure that each meatball is completely sealed with the meat mixture.
Place on a tray and cover with cling film and place in the fridge until needed later.
Now to the gravy….. melt butter in a pan with small diced onion and chopped rosemary, cook until soft. Now add the stock, wine, mustard, vinegar and seasoning. Simmer for approx 30 minutes. Now add arrowroot mix and stir (or cornflour if you’re not doing low carb – same quantities).
Now take your meatballs out of the fridge and drizzle with some olive oil. Place them in a really hot oven (around 220/240) for approx 15 minutes or until a lovely golden brown. Remove from the oven and pour the gravy over the meatballs and place back in the oven for 5/10 minutes, then serve.
Serve with cauliflower mash and some seasonal greens.
*I have also blitzed up some pork scratchings if I don’t have low carb bread (one small packet).