Country Pork Meatballs with Onion Gravy
Recipe video above. These Country Pork Meatballs are flavoured with the classic combination of pork, sage and thyme, and are smothered with a rich onion gravy. The flavour reminds me of the country pork sausages at my local butcher, hence the name. It's just cosy, downright tasty, homemade comfort food. You'll love how soft the meatballs are!
Servings: 4 people
Calories: 548cal
Ingredients
- 1 1/2 tbsp olive oil
MEATBALLS:
- 500 g/ 1 lb pork mince (ground pork), or any other meat
- 1 cup panko breadcrumbs , or regular breadcrumbs
- 1 large egg (~50g/2oz in shell)
- 2 green onion stems , finely sliced (or 1/2 onion, grated using box grater)
- 1 garlic clove , finely grated or crushed using a garlic press
- 1 tsp ground sage (don't skip this! Key flavour)
- 1 tsp onion powder (substitute garlic powder, or 1 garlic clove finely grated)
- 1/2 tsp paprika ,regular/sweet (or smoked, not spicy)
- 1/4 tsp dried thyme
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
ONION GRAVY:
- 30g / 2 tbsp unsalted butter , or olive oil
- 2 small onions , halved then cut into 8mm / 1/3" wedges (or 1 1/2 large onions)
- 2 garlic cloves , finely minced
- 3 tbsp flour (all purpose / plain)
- 2 cups beef stock , low sodium
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1/4 - 1/2 tsp dark soy sauce or gravy browner - for colour, it won't tasty Asiany! (Note 2)
SERVING:
- Mashed potato , pasta, rice or cauliflower rice (low carb)
- Finely chopped parsley , for garnish (optional)
Instructions
- Meatball mixture - Put the meatball ingredients in a bowl and mix well with your hands until combined.
- Roll - Portion and roll into 20 meatballs, 2 1/2 tbsp each (I use an ice cream scoop to portion onto a tray, then roll with hands to finish).
- Brown outside - Heat the oil on medium high in a large non-stick pan. Brown the meatballs - I usually do 3 to 4 sides, rolling with 2 spoons, taking about 6 to 7 minutes. Keep the inside raw as we will finish cooking in the gravy. Remove meatballs out back onto the tray.
- Sauté onion - Add the butter and let it melt. Turn the heat up to high and add the onion. Cook for 3 minutes or until floppy, then add the garlic and cook for another 1 minute (it smells amazing!).
- Thicken gravy - Add the flour and stir for 1 minute. While stirring, slowly pour in half the stock. As the flour mixture dissolves in and the stock heats up, it will start to thicken and become like a paste coating the onion. Then pour in the remaining beef stock, salt, pepper and dark soy or gravy browner (if using). Mix to combine.* This method helps to ensure your gravy is lump free! *
- Simmer with meatballs - Return the meatballs into the gravy and bring it to a simmer. Let it cook for 5 minutes until the gravy thickens into a thin gravy consistency, rolling the meatballs every now and then. The gravy will thicken more as it cools, while serving and waiting to eat, so don't take it too far now.
- Serve the meatballs over mash, sprinkled with a pinch of parsley if using.
Notes
1. Meat - Pork is my favourite here, it makes the softest most succulent meatballs out of all proteins. However, the recipe works with any meat - beef (1st pick), lamb, chicken or turkey.
2. Dark soy - Cheeky trick I've been using for years to deepen the colour of gravies that end up a little paler than I'd like. In some countries you can buy gravy browner, a product made specifically for this job, but it's not nearly as common in Australia. Dark soy does the trick beautifully. It won't make the gravy taste Asiany - you can't taste it at all!
Leftovers will keep for 3 - 4 days in the fridge, or freezer for 3 months.
Nutrition per serving, excluding mash.
Nutrition
Calories: 548cal | Carbohydrates: 19g | Protein: 28g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 1001mg | Potassium: 719mg | Fiber: 2g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg