Tomato Chutney:
1 cup red onions, finely-sliced
2 cups tomatoes, chopped & de-seeded
1 red chili, finely-sliced
⅓ cup apple cider vinegar
⅔ cup brown sugar
Salt & pepper to taste

1 white onion, chopped
5 cloves garlic, minced
2 tablespoons Olive oil
2 tablespoons butter
2 tablespoons Milk
½ kilo ground beef
½ kilo ground pork
3/4 cup Panko breadcrumbs
2 egg yolks
1/4 teaspoon ground nutmeg
Salt & pepper to taste

1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups beef broth
1/2 cup heavy cream
1/2 tablespoon Worcestershire sauce
Salt & pepper to taste


  1. For tomato chutney: Simmer all ingredients in a pan for 30-40 mins until jammy.
  2. Cook onions & garlic in olive oil & butter until tender. Stir in milk.
  3. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, nutmeg and cooked onions and garlic. Season with salt and pepper. Form 1 1/4-to 1 1/2-inch meatballs.
  4. Heat olive oil & butter. Add meatballs in batches, and cook until all sides are browned (4-5 mins). Place in tissue-lined plate.
  5. For gravy: In the same pan, melt butter. Whisk in flour until lightly browned (1 min). Gradually whisk in beef broth and cook until slightly thickened (1-2 mins).
  6. Stir in cream & Worcestershire sauce. Season with salt & pepper. Cook until thickened.
  7. Return meatballs in the gravy, cover and cook through (8-10 mins).

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