This recipe is fast becoming one of my favourites, from Jamie Oliver's latest cookbook Comfort Food. This is the second time I've tried these 'Big British Meatballs' now, and they were just as tasty this time round!
While not as easy to make as some other dishes, they're worth the forty to fifty odd minutes of prep.
Jamie recommends minced chuck steak for the meatballs as it's a tastier cut for this recipe, but this time around I only had regular minced beef, and it worked well as a substitute. The onions and rosemary, caramelised in Worcestershire sauce, mixed in perfectly with the meat, keeping it moist. The same meat is used for the gravy and it was delicious there too, browned on its own at first before being mixed with onions, rosemary, pale ale, a dash of vinegar, flour, mustard and jam. It's a rich and dark gravy and is just left to simmer and become thick while you prepare everything else. I love no hassle food, and the gravy was definitely that!
I served the finished dish (cooked quickly I might add as the meatballs only need about 20 minutes on full whack) on a bed of mash mixed with spring onion, and broccoli for some greenery, but you could serve it with any veg that you fancy.
Everything on the plate comes together deliciously, and you'll want that gravy again and again on anything you can throw it on!
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