2Sliced bread crust off then cut or tear into smaller cubes
⅓cupmilkany type of milk would work for this recipe.
⅓cuponion grated
1teaspoonsalt or as needed.
½teaspoonblack pepper
1tablespoonWorcestershire sauce
1teaspoongarlic powder
½tablespoonherb de provender
1egg
2tablespoonolive oilor any other cooking oil
Gravy ingredients
450mllow sodium beef stock or as needed
2½tablespoonflour
40gbutter
½tablespoononion powder
1tbsp dark soy sauce
Salt and pepper to taste
½teaspoonCayenne pepperoptional
Instructions
Make the meatballs: to a large mixing bowl, add sliced bread, grated onions, milk and mix to combine. Leave to soak for about 5 minutes. mix again making sure the bread is completely soaked and a paste-like is formed from the mixture.
To the same bowl, add ground beef, egg, salt and pepper, garlic powder, Worcestershire sauce and herb de Provence. Gently mix until well combined, please note that you are mixing to combine, do not knead the mixture in the process otherwise, the meatballs will be tough.
Using a spoon, ice cream scoop or your hand, scoop the mixed ground beef and shape it into round balls. You should have between 18 to 22 meatballs. (I place the meatballs on a lined baking tray to avoid sticking)
Heat up olive oil on medium-high heat, carefully add the meatballs to the hot oil and cook on all sides until golden brown. You may have to cook the meatballs in batches if need be. Transfer the meatballs to a plate and set them aside.
Make the gravy: Still using the same pan, add butter and melt, stir in the flour into the melted butter and cook for about 30 seconds. followed by the beef stock, stir to combine, the sauce will begin to thicken at this point. Reduce the heat and continue to cook for another 2 minutes, stir in onion powder, cayenne pepper, soy sauce and season with salt (if need be)Note: add water to the sauce if it is becoming too thick.
Return the cooked meatballs into the sauce, spoon the gravy over it and cook for another 3 minutes so that the flavours from the meatballs can infuse into the gravy. Take it off the heat, garnish with some chopped parsley. Spoon generously, over some creamy mashed potatoes, enjoy!
Video
Notes
Keep the size of the meatballs small and as evenly as possible so that it can cook faster and at the same time.Lightly oil your palms when rolling the meat. It makes the job easier and mess-free.Don’t overcrowd the pan when searing the meat to avoid breaking. Also, if the pan is not overcrowded, it is a lot easier to move the meatballs around.How to store: This is a great dish as some of the elements can be made ahead like the meatballs and mashed potatoes. It stores well in the fridge too for at least 5 days in an airtight container and up to 3 months in the freezer.PS: the nutritional value estimate is for the meatballs and gravy alone.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.