Flemish Meatballs in Beer Gravy
A Belgian dinner sized for one person, ready in 39 minutes. About 910 kcal and 44 g protein.
Per portion
Calories from protein 21%, carbs 32%, fat 47%. Estimated from the ingredients.
Roughly £2.40 a portion.
Method
- 1
Mix the beef mince with the breadcrumbs, egg, half the diced onion, nutmeg, salt and pepper, and shape into 4–5 small meatballs.
- 2
Boil the potatoes for the mash for 15–18 minutes until tender, then drain and mash with a little milk and butter; keep warm.
- 3
Heat the butter in a frying pan and brown the meatballs for 5–6 minutes, turning, then remove.
- 4
Add the remaining onion to the pan and cook for 8 minutes until soft and translucent, stir in the flour, then pour in the beer, stock, sugar and bay leaf.
- 5
Return the meatballs to the pan, cover and simmer for 12–15 minutes until cooked through and the sauce has thickened slightly. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 6
Season to taste and serve the meatballs and gravy over the mash.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/flemish-meatballs-in-beer-gravy/
