Big British Meatballs

Serves 8

2 hours
363 calories

Meatballs
2 large onions
2 sprigs of fresh rosemary
Olive oil
2 tablespoons Worcestershire sauce
1 lb ground pork
1 lb ground chuck steak
1 handful of bread crumbs
3 oz good-quality sharp Cheddar cheese

Gravy
7 oz finely ground chuck steak
1 large onion
2 sprigs of fresh rosemary
1 beef bouillon cube
¾ cup pale ale
2 heaping tablespoons all-purpose flour
1 tablespoon blackcurrant jam
2 teaspoons English mustard
2 tablespoons malt vinegar

For the meatballs, peel the onions, pick the rosemary leaves, then finely chop them together (or blitz in a food processor) and put into a large frying pan on medium heat with a lug of oil, the Worcestershire sauce, and a good splash or two of water. Cook for around 20 minutes, or until the liquid has disappeared and the onions are sweet and lightly caramelized, stirring occasionally. Season to taste, leave aside to cool, then put into a bowl with the ground meat and bread crumbs. Using clean hands, mix it all together beautifully, scrunching for a minute to create a delicious texture. Divide into 16 equal sized balls, then wash your hands and cut the cheese into 16 cubes. Poke and push a piece of cheese into the center of each ball, then gently roll into perfect balls. Take pride in your balls, repeat, until they’re all done, and place in the fridge.

For the gravy, put the ground meat into a large saucepan with a little oil and cook until golden, stirring regularly. Meanwhile, peel the onion and finely chop with rosemary leaves, then add the ground meat and cook for another 5 minutes, or until lightly golden. Crumble the bouillon cube, then pour in the ale. Cook away until nice and dark, then stir in the flour, jam, mustard, vinegar, and 3 cups of water. Simmer for around 30 minutes, or until rich and thick, then season to perfection. Preheat the oven to full whack (475 degrees Fahrenheit) and preheat a high-sided roasting pan.

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