Country Pork Meatballs with Onion Gravy

Ingredients

• 1 1/2 tbsp olive oil
• 500 g/ 1 lb pork mince ((ground pork), or any other meat)
• 1 cup panko breadcrumbs (, or regular breadcrumbs)
• 1 large egg ((~50g/2oz in shell))
• 2 green onion stems (, finely sliced (or 1/2 onion, grated using box grater))
• 1 garlic clove (, finely grated or crushed using a garlic press)
• 1 tsp ground sage ((don't skip this! Key flavour))
• 1 tsp onion powder ((substitute garlic powder, or 1 garlic clove finely grated))
• 1/2 tsp paprika (,regular/sweet (or smoked, not spicy))
• 1/4 tsp dried thyme
• 3/4 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 30g / 2 tbsp unsalted butter (, or olive oil)
• 2 small onions (, halved then cut into 8mm / 1/3" wedges (or 1 1/2 large onions))
• 2 garlic cloves (, finely minced)
• 3 tbsp flour ((all purpose / plain))
• 2 cups beef stock (, low sodium)
• 1 tsp Worcestershire sauce
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 1/4 - 1/2 tsp dark soy sauce or gravy browner ( - for colour, it won't tasty Asiany! (Note 2))
• Mashed potato
• Finely chopped parsley (, for garnish (optional))

Steps

1. 1

   Meatball mixture - Put the meatball ingredients in a bowl and mix well with your hands until combined.

2. 2

   Roll - Portion and roll into 20 meatballs, 2 1/2 tbsp each (I use an ice cream scoop to portion onto a tray, then roll with hands to finish).

3. 3

   Brown outside - Heat the oil on medium high in a large non-stick pan. Brown the meatballs - I usually do 3 to 4 sides, rolling with 2 spoons, taking about 6 to 7 minutes. Keep the inside raw as we will finish cooking in the gravy. Remove meatballs out back onto the tray.

4. 4

   Sauté onion - Add the butter and let it melt. Turn the heat up to high and add the onion. Cook for 3 minutes or until floppy, then add the garlic and cook for another 1 minute (it smells amazing!).

5. 5

   Thicken gravy - Add the flour and stir for 1 minute. While stirring, slowly pour in half the stock. As the flour mixture dissolves in and the stock heats up, it will start to thicken and become like a paste coating the onion. Then pour in the remaining beef stock, Worcestershire sauce, salt, pepper and dark soy or gravy browner (if using). Mix to combine.* This method helps to ensure your gravy is lump free! *

6. 6

   Simmer with meatballs - Return the meatballs into the gravy and bring it to a simmer. Let it cook for 5 minutes until the gravy thickens into a thin gravy consistency, rolling the meatballs every now and then. The gravy will thicken more as it cools, while serving and waiting to eat, so don't take it too far now.

7. 7

   Serve the meatballs over mash, sprinkled with a pinch of parsley if using.