Lunchbox recipe for 4 people, takes only 30 mins; recipe has onion, breadcrumbs, parsley, lean pork mince, turkey mince, nutmeg, plain flour, rapeseed oil, butter, beef stock and single cream.
Super-versatile meatballs
Course: Lunchbox
Servings
4
servings
Prep time
15 mins
Ingredients
- Onion: 1/2 medium onion, roughly chopped
- Parsley: 1 tbsp chopped parsley
- Butter: 1 tbsp butter
- Rapeseed Oil: rapeseed oil for frying
- Nutmeg: grating of nutmeg
- Plain Flour: 1 tbsp plain flour plus more for dusting
- Turkey Mince: 200g turkey mince
- Beef Stock: 400ml hot beef stock
- Single Cream: 2 tbsp single cream
- Breadcrumbs: 85g fresh white breadcrumbs
- Lean Pork Mince: 200g lean pork mince
Directions
- Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don't overdo it or you'll make a paste. Form into 20 walnut-sized meatballs and dust with flour.
- Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.
- Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.
