• 17 Dec - 23 Dec, 2022
  • Mag The Weekly
  • Cookery


For the meatballs:

· 450 g ground beef

· 1 onion, finely chopped

· 4-5 crushed garlic cloves

· 2/3 cup breadcrumbs

· 1 egg

· 5 tablespoons of milk

· Salt and pepper, to taste

For the cream sauce:

· Dash of oil

· 3 tablespoons butter

· 3 tablespoons plain flour

· 2/3 cup vegetable stock

· 2/3 cup beef stock

· 2/3 cup double cream

· 2 teaspoons soy sauce

· 1 teaspoon Dijon mustard


In a bowl, combine beef with the chopped onion, garlic, breadcrumbs, and egg. Mix well. Add milk and season well with salt and pepper. Roll the mixture into small meatballs and place on a plate. Cover and refrigerate for two hours. In a frying pan, heat oil on medium heat. Once the pan is heated, gently add the meatballs and brown on all sides. Place the meatballs in an oven-safe dish and cook for 30 minutes. To make the cream sauce: In a skillet, melt three tablespoons of butter. Whisk in three tablespoons of flour and stir continuously for two minutes. Add the vegetable and beef stock and continue to stir. Add the thick double cream, two teaspoons of soy sauce and one teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir. Pour the cream sauce over meatballs and enjoy!