Family and Kids

Beef Meatballs with Gravy and Baked Fries

cook 30 mins
  • 2 baking potatoes, about 250 g (8 oz) each, scrubbed
  • 3 tablespoons sunflower oil
  • 500 g (1 lb) lean minced beef
  • 1/2 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 egg yolk
  • 1 tablespoon plain flour, plus extra for coating
  • 300 ml (1/2 pint) rich beef stock
  • 1 tablespoon tomato purée
  • salt and pepper
  • broccoli, to serve
  • Cut the potatoes into chip-sized pieces and toss in 2 tablespoons of the oil. Spread over a baking sheet in a single layer and season with salt and pepper. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes, turning occasionally, until golden and cooked through.
  • Meanwhile, place the mince in a bowl with the onion, garlic and egg yolk. Season with salt and pepper and mix well. Roll the mixture into 12 even-sized balls and roll in flour to coat. Heat the remaining oil in a large frying pan, add the meatballs and fry over a medium heat for 10 minutes, turning occasionally, until browned and cooked through. Remove from the pan and set aside.
  • Add the flour to the pan and cook, stirring, for 1 minute. Pour in the stock, bring to the boil, stir in the tomato purée and simmer for 2 minutes. Remove from the heat and return the meatballs to the pan and heat through. Serve with the veg.
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