You will need:
450g lean beef or lamb mince
1 carrot, peeled and finely chopped
1 celery, finely chopped
1 small onion, peeled and finely chopped or grated
75g cooked, peeled chestnuts, finely chopped
1tbsp freshly chopped rosemary leaves
Salt and freshly milled black pepper
1tbsp rapeseed or olive oil
1. Put the mince, carrot, celery, onions, chestnuts, herbs and seasoning in a large bowl. Mix together and shape into 20-22 small meatballs roughly the diameter of a ten pence piece.
2. Heat the oil in a large non-stick frying pan and cook the meatballs for three to four minutes on both sides until brown, shaking the pan lightly from time to time. Remove the meatballs from the pan with a slotted spoon and set aside.
3. To prepare the gravy; add the sherry, stock and thyme to the same frying pan. Increase the heat and bring to the boil. In a small bowl mix the cornflour with 30ml cold water and add to the pan. Reduce the heat and heat for two to three minutes, stirring until the sauce thickens.
4. Return the meatballs to the pan with the gravy, reduce the heat and simmer for five to ten minutes, or until the meatballs are piping hot.
Source: Simply Beef and Lamb
Click here to go to the original article on Red Online
Click here to see Chilli Beef Lettuce Wraps
Click here to see Braised Lamb with Mushrooms and Butternut Squash
Click here to see Indulgent Mini Chocolate Tarts