Meatballs and Gravy
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • low-calorie cooking spray
- • 12 reduced-fat beef meatballs
- • 1 medium red onion, (peeled and diced)
- • 4 mushrooms, (diced)
- • 1 tsp garlic granules
- • 1/2 tsp dried rosemary
- • 1/2 tsp dried thyme
- • 2 tbsp balsamic vinegar
- • 1 tbsp Henderson's relish or Worcestershire sauce
- • 1 tbsp tomato puree
- • 400 ml boiling water
- • 1 beef stock cube
- • 1 tbsp cornflour
- • 1 tbsp cold water
- • salt and freshly ground black pepper, (to taste)
Preparation Steps
Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the meatballs and fry for 8-10 minutes until browned on all sides. Remove to a plate.
Re-spray the pan and add the onions, then fry for 5 minutes. Add the mushrooms and continue to fry for a further 5 minutes. The onion and mushrooms should be softened and golden brown.
Add the garlic, rosemary, thyme, balsamic, Henderson’s relish, and tomato puree. Stir well.
Add the stock cube to the water and stir until dissolved. Pour into the pan. Bring the pan to the boil, then lower the heat.
Mix the cornflour with 1 tbsp of water until smooth. Add to the pan and stir well.
Add the meatballs back to the pan. Cover with a lid and cook for 30 minutes. The meatballs should be cooked through, and the sauce thickened and reduced. Season to taste and serve.