Meatball Rissoles in Gravy

    Meatball Rissoles in Gravy

    2saves
    1hour25min


    209 people made this

    These meatball rissoles are served in a creamy gravy. Doubling the recipe and keeping warm in a slow cooker makes this dinner into a party favourite.

    Ingredients
    Serves: 6 

    • 2 slices day-old white bread, crumbled
    • 1/2 cup (125ml) thickened cream
    • 1 teaspoon butter
    • 1 small onion, minced
    • 300g beef mince
    • 150g pork mince
    • 1 egg
    • 1 tablespoon brown sugar
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/8 teaspoon ground ginger
    • 1 tablespoon butter
    • 1/4 cup (60ml) chicken stock
    • 1/4 cup plain flour, or as needed
    • 2 cups (500ml) beef stock, or as needed
    • 125g sour cream

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C.
    2. Place the bread crumbs into a small bowl and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon butter in a frying pan over medium heat and sauté the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the minced beef, minced pork, egg, brown sugar, salt, black pepper, nutmeg, allspice and ginger. Lightly mix in the bread crumbs and cream.
    3. Melt 1 tablespoon butter in a large frying pan over medium heat. Pinch off about 1 1/2 tablespoons of the meat mixture per meatball and form into balls. Place the meatballs into the frying pan and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking tray, pour in chicken stock and cover with foil.
    4. Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
    5. To make brown gravy, pour drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth and gradually whisk in enough beef stock to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

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