Meatballs In Piquant Onion Sauce Recipe
Summary
Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings8
Main IngredientBeef
Ingredients
| 300 g / 12 oz. minced beef | ||
| 50 g / 2 oz. fresh white breadcrumbs | ||
| Egg | 1 | |
| Dried marjoram | 1 Teaspoon | |
| 25 g / 1 oz. dripping | ||
| 200 g / 8 oz. onions, sliced | ||
| 25 g /1 oz. flour | ||
| 250 ml / 1/2 pint beef stock or stock made with a stock cube | ||
| Tomato ketchup | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| 1 teaspoon gravy browning | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a mixing bowl, take beef, breadcrumbs, egg, seasoning and marjoram. Combine well.
2) Dash a board with flour and shift the mixture to the board. Divide and make into 16 balls.
3) Heat oil in a deep pan and fry the meatballs. Turn them and continue frying till they turn brown. Keep them aside in a plate.
4) In another pan fry onions for 3 minutes.
5) Blend in flour stirring occasionally.
6) Pour the stock and boil.
7) Add ketchup, Worcestershire sauce, gravy browning and seasoning and stir continuously.
8) Gently add the meatballs to the sauce. Cover and simmer on low heat for 30 minutes.
SERVING
9) Enjoy this lip smacking dish with creamed potatoes.
TIPS
Freeze the content for future use in an airtight container. Before serving, put it in a nonstick casserole, cover and reheat in a warm oven at 170°C. 325°F, Gas Mark 3, for 40 minutes. Stir in between to avoid burning.
1) In a mixing bowl, take beef, breadcrumbs, egg, seasoning and marjoram. Combine well.
2) Dash a board with flour and shift the mixture to the board. Divide and make into 16 balls.
3) Heat oil in a deep pan and fry the meatballs. Turn them and continue frying till they turn brown. Keep them aside in a plate.
4) In another pan fry onions for 3 minutes.
5) Blend in flour stirring occasionally.
6) Pour the stock and boil.
7) Add ketchup, Worcestershire sauce, gravy browning and seasoning and stir continuously.
8) Gently add the meatballs to the sauce. Cover and simmer on low heat for 30 minutes.
SERVING
9) Enjoy this lip smacking dish with creamed potatoes.
TIPS
Freeze the content for future use in an airtight container. Before serving, put it in a nonstick casserole, cover and reheat in a warm oven at 170°C. 325°F, Gas Mark 3, for 40 minutes. Stir in between to avoid burning.
Chef
