These jumbo sized meatballs have been making a regular appearance on our dinner table for years and so far they have been a winner with everybody I’ve served them to.
They are economical to make and, although the recipe states it serves two, they are very generous sized portions and will stretch to three quite easily with the help of a few more breadcrumbs.
450 g minced beef
50 g fresh breadcrumbs
1 large garlic clove, crushed
½ teaspoon dried basil
salt and black pepper to taste
½ celery stalk, finely chopped (optional)
½ egg, beaten
2 tablespoons vegetable oil for frying
1 small onion
450 ml strong beef stock
1 bay leaf
½ teaspoon salt
½ teaspoon sugar
Combine all the ingredients for the meatballs together and shape into 4 patties.
Heat the oil in a large frying pan, over a moderate heat, and fry the patties for 3 – 4 minutes on each side, until brown. Remove from the pan and set aside.
Add the onion to the pan and fry gently until golden.
Pour off any excess oil and then return the patties to the pan along with all the remaining ingredients for the gravy.
Cover and braise, over a low heat, for 30 minutes, until cooked, adding more stock if necessary.
Remove the patties from the pan and place in a serving dish. Keep warm. Raise the heat and boil the gravy to reduce a little if necessasary
Discard the bay leaf, pour the gravy over the patties and serve.