"Comfort food" meatballs with mash and onion gravy

• porsi: Serves 4

Bahan-bahan

450g onions, peeled and quartered

6 garlic cloves, peeled

2 tbsp olive oil

450g beef mince

Salt and black pepper

1/2 tsp soy sauce

1 tbsp Worcestershire sauce

2 tbsp tomato purée

1 tsp dried oregano

Pinch of cayenne pepper

140g breadcrumbs

1 egg

500ml beef stock

2 tbsp flour

1 tsp dried sage

Petunjuk

1 In the bowl of a food processor, pulse the onions and garlic until finely chopped. Set aside about six tablespoons of this mixture.

2 Heat half of the oil in a large pan over a medium-high heat. Add the remaining onions and garlic from the food processor and cook for 15 minutes, stirring often until caramelised. Transfer to a bowl and set aside

3 In a separate bowl, combine the reserved onions and garlic with the mince, salt and pepper, soy sauce, Worcestershire sauce, tomato purée, oregano, cayenne pepper, breadcrumbs and egg. Use clean hands to combine together, making sure not to overwork the mixture. Roll into 12 balls.

4 Return the pan to a medium heat and add the remaining oil. Working in batches, brown the meatballs on all sides.

5 Add the beef stock, flour and sage into the bowl with the caramelised onions. When the meatballs are browned, remove them to a plate using a slotted spoon. Pour the stock mixture into the pan and stir, scraping up any sticky bits on the bottom Of the pan with a wooden spoon.

6 Add the meatballs back into the pan and simmer over a medium heat for 15-20 minutes until the gravy has thickened and the meatballs are cooked through, turning the meatballs occasionally with a spoon.

7 Serve with meatballs with creamy mashed potato and spoon the gravy over the top.