These are honestly the easiest and tastiest things to make and a firm favourite of my boys! They only use a few ingredients and I normally leave out the egg as sausage meat tends to be so sticky you don’t need to add it. If you decide to use pork mince which is a little healthier than add an egg and extra breadcrumbs. My boy’s preference is sausage meat as it’s a bit tastier, but we alternate as it’s not as lean.
I always try and add extra veg in there and the carrot sweetens and lightens the meatballs and we love it!
Prep time 10 mins
Cooking time 25 mins
Ingredients:
• 400g sausage meat (or lean pork mince)
• If you are using lean pork mince then add a small egg to help bind
• 1 small onion (or ½ if large) finely chopped
• A handful of breadcrumbs (optional and not always needed)
• 1 finely grated carrot (optional)
• approx. 1-pint beef stock (from a cube is fine) for gravy
Method:
- In a bowl, mix the sausage meat or minced pork with onion, breadcrumbs, carrots and seasoning.
- Add the beaten egg to help bind if using pork mince
- Form into small meatballs about the size of large walnuts – you should get about 18-20.
- Heat the olive oil in a large nonstick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan and pop in the oven to keep warm.
- For the gravy, mix a beef stock cube with 1 large spoon of plain flour, add a little cold water and bind together – this will avoid getting any lumps.
- Then slowly add boiling water from the kettle stirring constantly until you have approx. a pint of liquid.
- Melt a little butter in the pan and add the liquid. Keep stirring until it is a thick gravy, then return the meatballs to the pan and heat through.
**Option to sprinkle with dill.
I serve them with some mustard mash and broccoli with plenty of gravy