Country Pork Meatballs with Onion Gravy
by Tavolino
Hearty pork meatballs seasoned with sage and thyme, simmered in a rich, savory onion gravy. A comforting, farmhouse-style meal perfect for serving over mashed potatoes.
Ingredients
- Pork mince 500 g
- Panko breadcrumbs 1 cup
- Ground sage 1 tsp
- Paprika 0.5 tsp
- Onion powder 0.5 tsp
- Thyme 0.5 tsp
- Garlic 4 cloves
- Green onion 2 stalks
- Egg 1
- Butter 30 g
- Onion 1
- Flour 2 tbsp
- Beef stock 500 ml
- Worcestershire sauce 1 tsp
- Dark soy sauce 1 tsp
Preparation
- 1
In a large bowl, combine 500 g pork mince, 1 cup panko breadcrumbs, 1 tsp ground sage, 0.5 tsp paprika, 0.5 tsp onion powder, 0.5 tsp thyme, 2 cloves minced garlic, 2 chopped green onions, and 1 egg.
- 2
Mix the ingredients thoroughly with your hands until well combined.
- 3
Shape the mixture into 20 meatballs.
- 4
Heat a large pan over medium-high heat and brown the meatballs on 3 to 4 sides.
- 5
Remove the browned meatballs from the pan and set aside, leaving the rendered fat in the pan.
- 6
Add 30 g butter to the pan and melt it.
- 7
Add 1 diced onion to the pan and cook until softened.
- 8
Stir in the remaining 2 cloves of minced garlic and cook briefly until fragrant.
- 9
Sprinkle 2 tbsp flour over the onions and stir until the flour is fully incorporated.
- 10
Slowly pour in 500 ml beef stock while stirring constantly to create a smooth, lump-free gravy.
- 11
Stir in 1 tsp Worcestershire sauce and 1 tsp dark soy sauce.
- 12
Return the meatballs to the pan and simmer gently until they are cooked through.