Meatballs on Mash with Gravy



half a slice wholemeal bread, finely diced
1/4 cup milk
1 tblspn butter
1/4 cup finely diced onion
1 garlic cloves, finely chopped
125gm ground beef
125gm ground pork
1 egg, beaten
1/2 tsp salt
1/4 tsp cracked black pepper
1/4 tsp ground allspice
1/4 tsp ground nutmeg


1. Preheat the oven to 190˚.

2. Put the bread and milk into a medium mixing bowl, stir together and allow the mixture to sit.

3. Melt the butter into a frying pan over medium high heat. Add the onion and garlic and sauté for 3 to 4 minutes or until the onion begins to get translucent.

4. Remove from heat and add to the bread and milk mixture. Let the mixture cool, about 5 minutes.

5. Add the beef, pork, egg, salt, pepper, allspice, and nutmeg, and mix together.

6. Form the mixture into balls and put them onto a baking sheet, then bake for 12-15 minutes or until they are well cooked through.

Serves 2.

Meatless meatballs


2 tspn extra virgin olive oil, divided
150gm ounces sliced cremini mushrooms
1.5 garlic cloves, minced
2 slices of onion, finely chopped
2/3 cup cooked and cooled brown rice
1/6 cup panko breadcrumbs
1/6 cup flour
1.5 tspn minced basil
2/3 tspn minced oregano
2/3 tspn salt
1/3 tspn cracked black pepper


1. Heat a frypan to medium-high heat. Add oil., then mushrooms and sauté for 3 to 4 minutes.

2. Add garlic and onion and sauté for another 2 to 3 minutes. Lightly season with salt and pepper.

3. Stir in basil and oregano and remove mixture from heat. Set aside and allow mixture to cool, about 10 minutes.

4. Pour mushroom mixture and remaining meatball ingredients into a food processor and pulse until mixture comes together (8 to 12 pulses).

5. Form mixture into balls on a plate and refrigerate for about 30 minutes.

6. Heat frying pan to medium heat and add remaining oil. Add meatballs on each side for 2 to 3 minutes. Remove from heat and lightly season, if needed.

Serves 1.



1 tblspn unsalted butter
1 tblspn plain flour
3/4 cup warm vegetable stock
1 tblspn cream
salt and pepper to taste


1. Melt butter in a saucepan over medium heat and whisk in flour. Continue to whisk for about 1 minute to cook out the flour.

2. Slowly stir stock into the mixture, removing lumps. Season with salt and pepper. Let the gravy simmer and thicken enough to coat the back of a wooden spoon, 3 to 5 minutes.

3. Remove from heat and stir in the cream. Transfer to pouring jug.

Serves 3.

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