Thursday, 13 March 2014

Meatballs In Gravy

Serves 4
Syns Per Serving : Extra Easy and Original - 1 Syn
For the meatballs
• 250gm extra lean minced pork
• 250gm extra lean minced beef
• 1 small onion, very finely chopped
• 1 clove garlic, finely chopped
• 2tsp dried mixed herbs
• freshly ground black pepper
• Fry Light
For the gravy
• Fry Light
• 1 medium onion, finely chopped
• 1tbsp plain flour (3.5 Syns)
• 450ml beef stock made with two stock cubes
• 1tbsp tomato puree
1. Place the beef and pork mince in a large bowl and add the onion, garlic, herbs and black pepper. Mix well. Divide the mixture into 20 portions and roll into small, neat balls.
2. Heat a large frying pan sprayed with Fry Light and fry the meatballs for 6-8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as you brown them to prevent them becoming flattened on one side.
3. Meanwhile, to make the gravy, heat a large lidded saucepan sprayed with Fry Light and gently fry the onion over a low heat for 5 minutes, or until softened, stirring regularly.
4. Sprinkle the flour into the pan and stir well. Slowly add the stock and the tomato puree, stirring constantly.
5. Add the meatballs to the gravy and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally.
6. Remove the lid and increase the heat. Boil the gravy for 3-5 minutes or until thickened. Season to taste with freshly ground black pepper and serve.

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