Homemade meatballs with gravy
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Egg-freePregnancy-friendly
Family-friendly pork meatballs in homemade gravy, all made without any ultra-processed ingredients in sight.
Ingredients
- 500g/1lb 2oz pork mince (12% fat)
- ½ medium onion (around 75g/2½oz), very finely chopped
- 2 garlic cloves, crushed
- ½ tsp dried mixed herbs
- 1 tbsp cold-pressed rapeseed oil or extra virgin olive oil
- sea salt and freshly ground black pepper
- mashed potatoes and freshly cooked vegetables, to serve
For the gravy
- 25g/1oz butter
- 1 tbsp cold-pressed rapeseed oil or extra virgin olive oil
- ½ medium onion, finely sliced
- 2 tsp tomato purée
- ½ tsp dried mixed herbs
- 20g/¾oz plain flour
- few drops naturally brewed dark soy sauce (see tip)
Method
For the meatballs, mix the pork mince, onion, garlic and dried herbs with a pinch of salt and lots of black pepper in a large bowl until thoroughly combined. Divide into 20 even portions and roll into small balls.
Pour the oil into a medium lidded frying pan or sauté pan and place over a medium heat. Fry the meatballs for 10 minutes, turning regularly until well browned on all sides (browning the meatballs will add flavour to the gravy later.) Transfer to a plate and return the pan to the heat without wiping or washing – browned bits from the meatballs will add even more flavour and colour.
For the gravy, melt the butter with the oil over a low heat in the same frying pan. Fry the sliced onion for about 5 minutes, or until softened and lightly browned, stirring regularly. Stir in the tomato purée and herbs and cook for 30 seconds, stirring constantly.
Sprinkle the flour into the pan, stir well and cook for a few seconds, then gradually add 300ml/½ pint of cold water, stirring well after each addition. Increase the heat and bring the gravy to a simmer. Cook for 2–3 minutes, stirring constantly. It will look lumpy to begin with but will come together as you stir.
Carefully strain the gravy through a sieve into a large bowl, pressing the onions with the back of a spoon to release as much flavour as possible. Pour the liquid back into the pan and stir in 400ml/14fl oz cold water, then add the meatballs and any resting juices.
Cover loosely with a lid and simmer gently for 25–30 minutes, stirring occasionally until the meatballs are tender and the gravy is thick enough to lightly coat. Add a few drops of soy sauce for a richer flavour, then season with salt and pepper. Serve with mash and fresh vegetables.
Recipe tips
Stock cubes and gravy granules are considered ultra-processed foods, so are best avoided if following a non-UPF diet.
Naturally brewed dark soy sauce is widely available. Check on labels for soy sauce made using minimal processing. It should only contain water, soya beans, flour and salt. Although tomato purée and soy sauce have been processed, they haven’t been ultra-processed.
Instead of pork, you could try using any other mince – beef and turkey would both work well. Beef, or a mixture of beef and pork, will add more flavour to the gravy than a milder tasting meat, such as turkey. Lean meats will also have a milder flavour, so aim for around 12% fat.
