PARMESAN-AND-ANCHOVY MEATBALLS WITH ONION GRAVY
“Grated Cheddar instead of Parmesan is also delicious. Serve with charred Tenderstem, blanched frozen broccoli or cauliflower cheese.”
Serves 2 to 4
EASY
GREAT VALUE
Cooking: 35 minutes Preparation: 20 minutes
lean beef mince 500 g
breadcrumbs 120 g
garlic 2 cloves, crushed
dried parsley 1t
Parmesan 50 g, grated
lemon 1, zested
sea salt and freshly ground
black pepper, to taste
anchovies 6, finely chopped
oil, for frying
For the gravy: butter 1T olive oil 1T shallots 4, roughly chopped red onion 1, roughly chopped garlic 2 cloves, crushed flour 1T beef stock 2 cups Worcestershire sauce 3T lemon juice 1t salt, to taste
1 Preheat the oven to 180°C. Combine the meatball ingredients and roll into 10 balls. Pan-fry the meatballs in the oil in a heavy-based saucepan until golden brown. 2 To make the gravy, heat the butter and olive oil in a pan. Fry the shallots, red onion and garlic until soft. 3 Mix the flour and stock, add to the pan and reduce for 20 minutes. Season with Worcestershire sauce, lemon juice and salt. Pour the gravy over the meatballs and bake for 10 minutes.
WINE: Nitida Bush Baby Sauvignon Blanc-Semillon