Equipment28–30cm frying pan with a lid, large saucepan, mixing bowl and potato masher.
Ingredients
- Meatballs
- Gravy
- Mash
- To serve
Method
- Mix the mince, fresh breadcrumbs, egg, garlic, Dijon, salt and ground black pepper gently until just combined. There is no need to soak the fresh breadcrumbs. Shape into 16 meatballs without packing them too tightly.
- Heat the oil in the frying pan over a medium-high heat. Brown the meatballs in two batches, allowing about 5 minutes per batch and turning carefully. Transfer to a plate; they will finish cooking in the gravy.
- Leave about 1 tbsp fat in the pan, spooning out any excess. Add the butter and onions. Cook over a medium heat for 15–18 minutes, stirring regularly, until softened and deeply golden. If the browned bits begin to catch, loosen them with a tablespoon of water.
- While the onions cook, put the potatoes in a saucepan and cover with cold salted water. Bring to the boil, then simmer for 15–20 minutes until completely tender. Drain and let them steam dry for 2 minutes. Mash with the butter, then beat in enough warm milk to give a smooth consistency. Season and keep warm. If using horseradish, start with 1 tbsp and taste before adding more.
- Add the crushed black peppercorns to the onions and stir for 30 seconds. Stir in the flour and cook for 1 minute. Gradually pour in the stock, scraping up the browned meat juices. Add the green peppercorns, Worcestershire sauce and Dijon. Simmer gently for 10 minutes so the peppercorns begin to soften.
- Return the meatballs and their resting juices. Cover and simmer gently for 12–15 minutes, turning halfway, until cooked through. Check the centre of a larger meatball reaches 75°C for 30 seconds. Uncover for the final few minutes if the gravy needs thickening; add a little water if it becomes too thick. The green peppercorns should have softened; allow a little longer if needed.
- Stir in the sherry vinegar and taste before adding salt. Serve the meatballs and gravy over the mash with cooked green beans, peas or cabbage alongside.
Top tip
Use fresh breadcrumbs rather than dried: the quantities are not interchangeable. Browning the onions properly is what gives this gravy its depth. Use dried green peppercorns, not green Sichuan pepper.
Horseradish mash
Plain buttery mash is the default. For a little extra warmth, stir creamed horseradish sauce into the finished mash, starting with 1 tbsp. Try it in a small spoonful first if unsure.
Allergens
Contains wheat (gluten), egg, milk, mustard and fish in standard Worcestershire sauce. Stock cubes and sauces may contain celery, barley or other allergens; check the labels.
Leftovers
Cool promptly and refrigerate within 2 hours. Eat within 48 hours or freeze. Reheat only once, until steaming hot throughout, adding a splash of water to loosen the gravy.
