Yorkshire Savoury Meatballs

A marvellously sustaining yet economical dish, Yorkshire Savoury Meatballs may be served with salad, crusty bread and beer for a hearty meal.

4 SERVINGS

3 fl. oz. vegetable oil

1 large onion, finely chopped

3 carrots, scraped and sliced

6 fl. oz. beef stock

6 fl. oz. beer

1 tablespoon Worcestershire sauce

3 tablespoons tomato ketchup

1 teaspoon dried thyme

2 teaspoon salt

1 teaspoon black pepper

2 tablespoons cornflour , mixed to a paste with

3 tablespoons beer

MEATBALLS

1 lb. minced beef

1 lb. sausage meat

3 oz. fine dry breadcrumbs grated rind of

1 lemon

1 egg, lightly beaten

2 tablespoons milk

1 tablespoon Worcestershire sauce

2 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried thyme

1 garlic clove, crushed

Preheat the oven to moderate 350CF (Gas Mark 4, 180°C).

First make the meatballs. In a large mixing bowl, combine all the meatball ingredients, beating with a wooden spoon until they are well mixed. Using your hands, shape the mixture into small, walnut-sized balls and set aside.

In a large, flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the meatballs, a few at a time, and fry, turning them frequently, for 6 to 8 minutes or until they are lightly browned all over. With a slotted spoon, transfer the meatballs to a plate as they brown. Add the onion and carrots to the casserole and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Pour in the beef stock, beer, Worcestershire sauce and ketchup. Add the thyme, salt, pepper and cornflour mixture and stir well to mix. Bring the liquid to the boil. Add the meatballs to the casserole and place in the oven. Cook the meatball mixture for 1 hour or until the meatballs are cooked through and the vegetables are tender but still firm.

Remove the casserole from the oven and serve at once.

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