|500 g||beef mince|
|1 tsp||dried oregano|
|1/2 tsp||coriander — ground|
|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|
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.