Super-versatile meatballs

• onion↗½ medium

  roughly chopped

• fresh white breadcrumbs↗85g g
• chopped parsley1 tbsp tbsp
• lean pork mince↗200g g
• turkey mince↗200g g
• nutmeg↗grating of
• plain flour↗1 tbsp tbsp

  plus more for dusting

• rapeseed oil↗

  for frying

• butter↗1 tbsp tbsp
• hot beef stock400ml ml
• single cream↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Whizz the onion, breadcrumbs and parsley in a food processor until finely chopped. Add the mince, nutmeg and seasoning. Use the pulse button to mix but don’t overdo it or you’ll make a paste. Form into 20 walnut-sized meatballs and dust with flour.

2. 2

   Heat the oil in a large frying pan and fry the meatballs in batches until they are browned all over, then carefully lift them out with a slotted spoon and drain them on kitchen paper.

3. 3

   Melt the butter in the pan, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and cook them for 5 mins. Stir in the cream. Before serving, check one to see if they are cooked all the way through to the centre.