A classic comfort food combining pork, sage, thyme and onion gravy with a homely country-style feel. The tender, juicy meatballs finish cooking in the rich onion gravy and are best served over mash, pasta, or rice.
panko breadcrumbsregular breadcrumbs can be substituted60 g
egg1
green onion stemsfinely sliced2
dried thyme¼ tsp
ground sagedo not skip this ingredient1 tsp
onion powder1 tsp
cooking salt¾ tsp
black pepper½ tsp
unsalted butter30 g
onionsmall onions halved then cut into 8mm wedges; or 1.5 large onions2
garlic clovesfinely minced2
flourall purpose or plain flour3 tbsp
beef stocklow sodium2 cups
cooking or kosher salt¼ tsp
black pepper¼ tsp
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dark soy sauce or gravy brownerfor colour; it won't taste Asian¼ tsp
Steps
1
Mix the pork mince, breadcrumbs, egg, green onion, thyme, sage, onion powder, salt, and black pepper together using your hands until well combined. Roll the mixture into 20 balls. Heat oil in a large non-stick pan over medium-high heat and brown the meatballs on the outside while keeping their insides raw. Remove and set aside.
2
Increase the heat to high and melt the butter. Add the onions and cook until softened, then add the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir until no white flour remains. While stirring continuously, slowly pour in half the beef stock, which will form a thick paste coating the onions. Add the remaining stock and stir until the paste dissolves into a smooth liquid (this technique prevents lumps). Bring to a simmer, return the meatballs to the pan, reduce heat to medium-high for a gentle bubble, and cook for 4 to 5 minutes until the gravy reaches the desired thickness (not too thick, as it will continue to thicken as it cools).
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