1. 1

   Step 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. 2

   Step 2

   Mix the ingredients thoroughly with your hands until well combined.

3. 3

   Step 3

   Shape the mixture into 20 meatballs.

4. 4

   Step 4

   Heat a large pan over medium-high heat and brown the meatballs on 3 to 4 sides.

5. 5

   Step 5

   Remove the browned meatballs from the pan and set aside, leaving the rendered fat in the pan.

6. 6

   Step 6

   Add 30 g butter to the pan and melt it.

7. 7

   Step 7

   Add 1 diced onion to the pan and cook until softened.

8. 8

   Step 8

   Stir in the remaining 2 cloves of minced garlic and cook briefly until fragrant.

9. 9

   Step 9

   Sprinkle 2 tbsp flour over the onions and stir until the flour is fully incorporated.

10. 10

    Step 10

    Slowly pour in 500 ml beef stock while stirring constantly to create a smooth, lump-free gravy.

11. 11

    Step 11

    Stir in 1 tsp Worcestershire sauce and 1 tsp dark soy sauce.

12. 12

    Step 12

    Return the meatballs to the pan and simmer gently until they are cooked through.

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