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Hereford Meatballs

ingredients

serves 4
1 lb (450g) minced beef
1 oz (25g) lemon, parsley and thyme stuffing mix
1 egg, beaten
1 tsp salt Black pepper
Sauce
3 tbsp (1 1/2 oz) 40 g dripping (fat from roasted meat)
8 oz (225g) onions, chopped
1/3 cup (1 1/2 oz) 40 g flour
3/4 pt (450ml) water
1 beef bouillon cube (stock cube)
3 tbsp tomato ketchup
fresh, chopped parsley (to garnish)

method

1. Put all the meatball ingredients in a bowl and mix together thoroughly.

2. Divide the mixture into 12 equal pieces and, with lightly floured hands, shape into balls.

3. Melt the dripping in a saucepan and quickly fry the meatballs until brown all over. Lift them out with a slotted spoon and put on a plate.

4. Add the onions to the dripping remaining in the pan and fry quickly to brown. Stir in the flour and cook for 2-3 minutes until beginning to brown.

5. Blend in the water and crumbled bouillon cube and bring to the boil, stirring until thickened.

6. Add the ketchup and season with salt and pepper to taste.

7. Return the meatballs to the pan, cover with a lid, reduce the heat and simmer gently for about 45 minutes or until tender.

8. Taste and check seasoning.Turn into a serving dish and sprinkle with parsley.

Serve with any type of short-cut pasta, such as shells, macaroni or noodles

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