Great for school lunches (when school returns) or make them smaller and enjoy as a party snack (when we are allowed to party again).
Ingredients
Meatballs
500 g beef or chicken mince
1 egg (organic or free range)
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon pepper
1/3 cup almond meal or bread crumbs
1/3 cup parmesan cheese, grated
1 medium onion, diced
1/3 cup parsley, chopped
Gravy
2 tablespoons butter
2 tablespoons olive oil
2 large onions, thinly sliced
4 garlic cloves, crushed
1 1/2 cups beef stock
1 tablespoon fresh thyme
1 teaspoon onion powder (if you have)
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated cheddar cheese
1/2 cup grated Mozzarella or Gruyere cheese
Method
Preheat oven to 180 degrees Celsius
Either grease an oven tray or line with baking paper
Combine all the meatball ingredients in a large mixing bowl.
Stir to combine.
With wet hands take a dessertspoon of mixture and roll into a ball and place on oven tray.
Bake in the oven for approx. 20 minutes.
Whilst the meatballs are cooking, heat a frypan on the stovetop.
Add butter, olive oil and sliced onions to the pan.
Cook on medium to low heat for 25 minutes until the onions are soft and slightly brown, Stirring intermittently.
Add beef broth, fresh thyme, salt, pepper and onion powder. Stir to combine, bring to the boil, then lower to a simmer for 10 minutes, until it thickens.
Add the cooked meatballs to the sauce, cook for a few minutes and then top with the cheese. Cover for 3 minutes until cheese is melted.
Serve, garnished with chopped parsley or thyme.
A new family favourite.
Mamma Marmalade
No comments:
Post a Comment