Name: Barbecue meatballs with bacon gravy
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 500 g beef mince; 1/2 cup breadcrumbs; 3/4 tsp salt; 1 tsp paprika; 1 tsp dried oregano; 1/2 tsp coriander ground; 1 eggs; 2 fresh chillies; 1 red onion finely diced; 250 g button mushrooms sliced; 1 garlic cloves, minced; 125 g bacon smoked; 2 fresh thyme sprigs; 1/3 cup wine red; 1 tsp Dijon mustard; 2 tbsp tomato sauce; 1/3 cup tomato passata; 2 tbsp fruit chutney; 1 tbsp Worcestershire sauce; 1 cup stock beef, weak; dried chilli flakes pinch; salt and freshly ground black pepper to taste; mozzarella cheese sliced

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Ingredients (23)

Meatballs

500 g	beef mince
1/2 cup	breadcrumbs
3/4 tsp	salt
1 tsp	paprika
1 tsp	dried oregano
1/2 tsp	coriander — ground
1	eggs

Bacon gravy

2	fresh chillies
1	red onion — finely diced
250 g	button mushrooms — sliced
1	garlic — cloves, minced
125 g	bacon — smoked
2	fresh thyme — sprigs
1/3 cup	wine — red
1 tsp	Dijon mustard
2 tbsp	tomato sauce
1/3 cup	tomato passata
2 tbsp	fruit chutney
1 tbsp	Worcestershire sauce
1 cup	stock — beef, weak
	dried chilli flakes — pinch
	salt and freshly ground black pepper — to taste
	mozzarella cheese — sliced

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Method:

Start by making the meatballs. Place all the ingredients in a large bowl and combine until the spices and bread crumbs are incorporated.

Roll into 20 – 24 evenly sized balls. Cover with cling film and refrigerate for 30 minutes to firm up.

Heat 1 tablespoon olive oil in a large pan and brown the meatballs on all sides. Remove the meatballs from the pan and set aside.

Add the remaining oil to the pan and sauté the onion until softened.

Toss in the mushrooms and cook on a high heat until all the water has evaporated. Season lightly with salt and pepper.

Move the mushrooms to the side of the pan and add the bacon and thyme. Cook for several minutes until the bacon is lightly browned.

Deglaze the pan with the wine and reduce by half.

Add all the remaining gravy ingredients and the meatballs back into the pan.

Cover with a lid and simmer for about 20 minutes until the sauce is thickened and the meatballs are cooked through.

Dot with mozzarella and place under a preheated grill until the cheese is bubbling and golden.

Recipe by Bibbyskitchen@36.

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