This dish is really quite quick and easy to make, although it does take a while to cook. The recipe can be halved or doubled, and if you are going to freeze some to use later, make the meatballs and freeze them in an ovenproof bowl. Only pour the gravy and water over after you have defrosted and just before putting the dish in the oven.
You can also experiment with different size meatballs (smaller ones will cook more quickly), different herbs and the amount of gravy powder, depending on how thick you like your gravy.
Yum – the perfect autumn/winter comfort dish!
1 onion, peeled and chopped small or grated
1 clove garlic, crushed
1 teaspoon ground coriander
1 teaspoon dried mixed herbs or 2 teaspoons fresh chopped herbs e.g. thyme
1 small packet tomato paste
2 slices bread, crumbed (stale is fine)
1 egg, beaten
Salt and pepper
2 tablespoons flour
3 teaspoons gravy powder
2 tablespoon cold water plus extra boiling water
Preheat the oven to 180 degrees C. Mix together everything except the flour, gravy powder and water. Put the flour into a bowl or bag and grease an oven-proof dish, and have both nearby, ready to use.
Using your hands, select some of the mix and roll into a ball, about 5 – 7cm in diameter. Roll this in the flour and pop straight into the oven-proof dish. Continue making more balls until all the mix has been used up, packing the meatballs in the dish and leaving at least 1cm between them.
Mix the gravy powder with a little cold water and pour over the meatballs. Then pour the boiling water over until the meatballs are just covered.
Pop into the oven and leave for 45 – 50 minutes until the meatballs are cooked through. While they are cooking, occasionally run a fork between the meatballs to gently stir the gravy.
Serve with mashed potato or spaghetti and some green vegetables like peas or steamed green beans.
Image credit: Y-Shumin via Flickr