recipes
Mini meatballs in creamy thyme gravy
Serves: 2-3
2017-10-26
Ingredients
For the meatballs
- 250g chicken mince
- 250g pork mince
- 1 onion finely chopped
- 1 tsp mixed Italian herbs
- 1 tsp dried garlic granules
- Fresh salt and pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp olive oil for frying
You will also need
- 1 tbsp olive oil (Borges)
- 1 tbsp butter (President)
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 large carrot, finely diced
- 1 stick celery, finely diced
- 1 tbsp chopped fresh thyme
- Freshly ground salt and pepper
- 2 bay leaves
- 150ml white wine
- 1 pork stock cube (Knorr)
- 150ml fresh cream
- 2 tbsp chopped fresh parsley
Method
Start this recipe by preparing the meat balls. Mix all the ingredients together, form into small balls and quickly fry in a pan with 1 tbsp olive oil to brown all over. Remove from the pan. In the same pan, add in the remaining 1 tbsp oil and the butter and heat together. Add the chopped onion, garlic, celery, carrots and thyme and season with salt and pepper. Sauté for 4-5 minutes to soften. Add in the bay leaves and splash in the white wine to evaporate. Add in the cream, crumble in the pork stock cube and 350ml hot water. Heat well to dissolve, stirring constantly then place the meatballs back into the pan. Reduce the heat and allow to simmer for 5 minutes until the meatballs are cooked through. When ready, sprinkle over the chopped parsley and serve.
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