Crackin' Kiwi Meatballs with Kiwi Gravy
[[ recipeID=recipe-2msfj7uai, title=Crackin' Kiwi Meatballs and Gravy ]]
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Crackin' Kiwi Meatballs with Kiwi Gravy
Crackin' Kiwi Meatballs and Kiwi Gravy
These hearty meatballs are the kind of dinner everyone looks forward to. Tender, flavour-packed meatballs made with our Crackin' Kiwi Rub, simmered in a rich homemade gravy and served over creamy Smokey Garlic Salt seasoned mashed potatoes together with your favourite veges. Comfort food at its best, and even better, they're freezer-friendly for an easy dinner another day. We've used Crackin' Kiwi Rub here, but this recipe works beautifully with almost any Spicecraft rub.
Servings: 4
Keywords: Meatballs, Pork Mince
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
Ingredients
Kiwi Meatballs
- 500 g beef mince
- ½ onion, finely diced
- ¾ cup breadcrumbs, panko works best
- 1 clove of garlic, finely chopped
- 3 Tbsp Crackin Kiwi Rub
- 2 Tbsp tomato sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp dijon mustard
- 1 egg
- 2 tsp Pimped Pepper
- 2 Tbsp olive oil
Gravy
- 2 Tbsp butter
- ½ onion, finely diced
- 1 clove of garlic, finely chopped
- 2 Tbsp flour
- 1 Tbsp Crackin' Kiwi Rub
- 2 cup beef stock
- 1 Tbsp Worcestershire sauce
- 1 tsp fresh herbs of your choice, finely chopped, such as thyme, parsley, rosemary or oregano.
- Pimped Pepper to taste
Instructions
- Make the meatballs – Add all the ingredients, except the olive oil, to a large bowl. Using your hands, gently mix until everything is just combined. Avoid overmixing, as it can make the meatballs tough. Makes between 12 -18 meatballs, depanding on what size you make them. You could even make them very small for little eaters.
- Brown the meatballs – Heat the olive oil in a large frying pan over medium-high heat. Cook the meatballs for 3–4 minutes, turning regularly, until browned all over., you want them to be a little crispy on the outside. Transfer to a plate. They don't need to be cooked through at this stage-they'll finish cooking in the gravy.
- Make the gravy – Reduce the heat to medium-low. Add the butter to the pan and, once melted, stir in the onion and garlic. Cook for 1–2 minutes, until softened and fragrant.
- Build the gravy - Sprinkle in the flour and the Crackin' Kiwi Rub and stir for 30 seconds to form a smooth paste. Gradually pour in the beef stock, stirring as you go, then add the Worcestershire sauce and your herb choice. Bring to a gentle simmer.
- Finish the meatballs – Return the meatballs to the pan, simmer gently for 6–8 minutes, or until the meatballs are cooked through and the gravy has thickened.
- Serve – Spoon the meatballs and rich gravy over creamy mashed potatoes, with your favourite vegetables on the side. Finish with a sprinkle chopped herbs and some extra Pimped Pepper on top.
Notes
Give the meatballs time to brown before turning them. Once they've formed a golden crust, they'll release more easily from the pan and hold their shape.
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