Ingredients500g lean beef mince
1 large egg 1 onion, peeled & diced 1 Tbsp freshly chopped parsley 1 Tbsp freshly chopped chives 1 tsp green onion seasoning 2 tsp barbeque spice 1 Tbsp Worcester sauce 1 tsp finely chopped garlic ½ tsp finely chopped chillies (optional) freshly ground salt & pepper, to taste 1 thick slice white bread 50ml water 2 Tbsp light olive oil 1 Tbsp butter 1 onion, peeled, halved & sliced 1 cup beef stock 1-2 Tbsp brown onion soup powder or Brown Onion Soup Mix |
MethodAdd the mince, egg, diced onion, parsley, chives, 1 tsp barbeque spice, Worcester sauce, garlic, chillies (if used) and salt & pepper to a large bowl and mix well.
Place the bread in a saucer, pour on the water and allow to soak for 2 min. Pour off any excess water, mash the bread with a fork & mix it into the mince mixture well. Form about 12 balls with the mixture & sprinkle with 1 tsp barbeque spice. In a large frying pan on a high heat, melt the olive oil & butter, and brown the meatballs on all sides for about 10 mins. Add the sliced onion & gently fry for 3 mins. Add the beef stock, bring to a boil, reduce the heat & simmer covered for 10 mins. Over a medium high heat, stir in soup powder a little at a time until the gravy has thickened & cook for 5 mins. Serve. |
Use Banting Buttermilk Seed Loaf instead of white bread.
Use Brown Onion Soup Mix instead of commercial soup powder.
Use Brown Onion Soup Mix instead of commercial soup powder.
Serving Suggestions
Serve on Potato Mash, Cauli Mash or Triple Cooked Chips, accompanied by Peas & Baby Carrots or Creamed Spinach.
Variations
* Instead of beef mince, use ostrich or lamb mince.
* Add sliced mushrooms when frying the sliced onion.
* Add sliced mushrooms when frying the sliced onion.
