Meatballs in gravy recipe
 The Hairy Bikers’ meatballs are a winner for a mid-week supper. Mashed potatoes and peas make the perfect accompaniment. 250g/9oz lean beef mince250g/9oz pork mince1 small onion, very finely chopped1 garlic clove, finely chopped25g/1oz fresh white breadcrumbs2 tsp dried mixed herbssea salt and freshly ground black pepper2 tsp sunflower oil 250g/9oz lean beef mince 250g/9oz pork mince 1 small onion, very finely chopped 1 garlic clove, finely chopped 25g/1oz fresh white breadcrumbs 2 tsp dried mixed herbs sea salt and freshly ground black pepper 2 tsp sunflower oil 1 tbsp sunflower oil1 medium onion, finely sliced1 tbsp plain flour150ml/5fl oz red wine300ml/10fl oz beef stock made with 1 beef stock cube1 tbsp tomato purée 1 tbsp sunflower oil 1 medium onion, finely sliced 1 tbsp plain flour 150ml/5fl oz red wine 300ml/10fl oz beef stock made with 1 beef stock cube 1 tbsp tomato purée Method Place the beef and pork mince in a large bowl and add the onion, garlic, breadcrumbs and dried herbs. Season with salt and freshly ground black pepper and mix well with clean hands. Divide the mixture into 20 portions and roll into small, neat balls.Heat the sunflower oil in a large non-stick frying pan and fry the meatballs for 6–8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as they brown to prevent them from becoming flattened on one side. (You may need to do this in batches.) Transfer the meatballs to a large lidded saucepan.To make the gravy, heat the sunflower oil in the frying pan and gently fry the onion over a low heat for five minutes, or until softened, stirring regularly. Sprinkle the flour into the pan and stir well. Slowly add the red wine, stock and tomato purée, stirring constantly. Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally.Remove the lid and increase the heat. Boil the gravy for another 3–5 minutes or until thickened. Season, to taste, with salt and freshly ground black pepper and serve. Place the beef and pork mince in a large bowl and add the onion, garlic, breadcrumbs and dried herbs. Season with salt and freshly ground black pepper and mix well with clean hands. Divide the mixture into 20 portions and roll into small, neat balls. Place the beef and pork mince in a large bowl and add the onion, garlic, breadcrumbs and dried herbs. Season with salt and freshly ground black pepper and mix well with clean hands. Divide the mixture into 20 portions and roll into small, neat balls. Heat the sunflower oil in a large non-stick frying pan and fry the meatballs for 6–8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as they brown to prevent them from becoming flattened on one side. (You may need to do this in batches.) Transfer the meatballs to a large lidded saucepan. Heat the sunflower oil in a large non-stick frying pan and fry the meatballs for 6–8 minutes, or until nicely browned on all sides. Roll the meatballs around in the pan as they brown to prevent them from becoming flattened on one side. (You may need to do this in batches.) Transfer the meatballs to a large lidded saucepan. To make the gravy, heat the sunflower oil in the frying pan and gently fry the onion over a low heat for five minutes, or until softened, stirring regularly. To make the gravy, heat the sunflower oil in the frying pan and gently fry the onion over a low heat for five minutes, or until softened, stirring regularly. Sprinkle the flour into the pan and stir well. Slowly add the red wine, stock and tomato purée, stirring constantly. Sprinkle the flour into the pan and stir well. Slowly add the red wine, stock and tomato purée, stirring constantly. Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally. Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover the pan with a lid and leave to simmer gently over a low heat for 30 minutes, stirring occasionally. Remove the lid and increase the heat. Boil the gravy for another 3–5 minutes or until thickened. Season, to taste, with salt and freshly ground black pepper and serve. Remove the lid and increase the heat. Boil the gravy for another 3–5 minutes or until thickened. Season, to taste, with salt and freshly ground black pepper and serve.