Meatballs with brown ale gravy

meatballsbrownale.jpg

I made these last week and they were fantastic – comforting and homely with a good old-fashioned meatball taste (more school dinner or granny’s kitchen than IKEA). Ben said they tasted just like faggots but I disagreed (there is no offal involved for starters, which is good because I hate offal). Everyone in our house loved them and I will definitely be making them again.

I recently began a subscription to Honest Brew beer delivery service. The idea behind it being that I should drink LESS but BETTER beer. It’s expensive (£36 a month for 12 beers, which I have to share with Ben!) but I drink less so it sort of evens itself out. I get very excited when the delivery arrives (sad, I know). Aside from interesting tasting beers I take a huge amount of pleasure in the beautifully designed beer labels – the creative collaboration between illustrators and craft beer makers is a truly wonderful thing indeed.

I used this tasty little number from Siren Craft Brew for the beer gravy with my meatballs.

beerlabel.jpg

Tom Kerridge’s pork meatballs in brown ale gravy

Makes 24 meatballs

For the meatballs

  • 600g of good quality minced pork
  • 1 onion, finely diced
  • 100g of dry bread crumbs
  • 2 tablespoons of English mustard
  • 1 ½ tablespoons of chopped, fresh rosemary
  • 2 teaspoons of dried oregano
  • 2 teaspoons of dried sage (I used fresh because this was all I had)
  • 2 teaspoons of salt
  • 2 teaspoons of black pepper
  • 1 egg

For the gravy

  • 2 shallots or small onions, skin on and roughly chopped
  • 2 cloves of garlic, skin on and roughly chopped
  • 4 sprigs of fresh rosemary
  • 300ml of brown ale
  • 500ml of chicken stock (homemade is best but readymade is fine)

Fry the diced onion gently in a little oil until soft (about 10 minutes) and leave to cool (I missed this bit by accident and added it to the meatball mix raw – the results were still good).

In a large bowl add all the meatball ingredients and mix thoroughly with your hands. The more you mix the better the meatballs will hold together. Cover the bowl with cling film and chill in the fridge overnight (or for at least an hour).

Divide the mixture into quarters and then divide each quarter into six and roll each portion into a ball so you have 24 meatballs. Put them on a plate and cover and chill again for 30 minutes in the fridge.

Fry the meatballs in a little vegetable oil until well browned on all sides. They do not need to be cooked all the way through. Put them into an oven proof serving dish.

Turn on the oven to 190oC.

To make the gravy, put the onion, garlic, rosemary and 250ml of beer in a saucepan. Simmer gently for about 10 minutes until the onions are soft and almost all the beer has evaporated. Add the stock and reduce by about a third.

Pour the gravy through a sieve over the meatballs and bake them (uncovered) in the oven for 20 minutes until the gravy has thickened and the meatballs are cooked through.

To finish pour in the remaining beer, sprinkle over some fresh sage (or I used parsley) and give everything a good stir. I thought it sounded strange to add ‘raw’ beer to the mix at the end but trust me it really does work.

Tom serves his meatballs with buttered peas and mushrooms. I served mine with homemade potato wedges (I  really wanted oven chips). But they would also be good with mash, rice, spaghetti – pretty much anything really.

meatballswithchips

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