Meatballs...

... with gravy and mashed taters are really simple to make and does not require a lot of time. Here's my version of meatballs with a little improvisation to give a little oomph! to the taste.


Ingredients:

• 2-3 potatoes, peeled and quartered
• 25g butter
• 50 ml milk
• 1 tspn nutmeg
• 600 grams minced beef
• 1 onion, chopped finely
• 2 garlic, chopped REALLY fine
• 1 egg
• 4 tbsp paprika powder
• 3 tbsp curry powder
• 2 tbsp worcestershire sauce
• 4 tbsp tomato ketchup
• 2 tbsp mustard
• 4 tbsp bread crumbs
• Beef stock (liquid form)
• some butter for frying

Method A - Mashed Taters:

1. Boil potatoes in salted water till done
2. Mash them and whisk in butter and milk until the puree is creamy. Add more milk if you prefer a creamier texture
3. Season to taste with salt & pepper. Can add nutmeg here if you prefer a little bit of spice

Method B - Meatballs with Gravy:

1. Add in the rest of the ingredients in a bowl and knead them altogether
2. Add salt & pepper to taste and form the mixture into small (or big) balls
3. Melt some butter in a pan and brown the meatballs over low heat for about 10 minutes.
4. Sprinkle some liquid beefstock over the meatballs. Cover them so they will be well-cooked and check every 2-3 minutes to turn them and make sure they are not burnt
5. Once browned, remove from pan and set aside
6. Add a dash of water (or leftover liquid beefstock) and stir to loosen the bits on the pan until you have a nice gravy
7. You can add on some flour and butter to thicken the mixture. Add salt and pepper to taste. You can even add on parsely, spring onions at this stage.
8. Pour the gravy over the meatballs and serve together with the mash taters