Carole Food.
Sage Garlic Meatballs
Meatballs are the perfect thing to make when the temperature starts to drop and you want something cosy! These are perfect with mashed potato, but if you’re wanting something a bit easier, they would be equally delicious with some warm bread.
Jump to recipeMeatballs are the perfect thing to make when the temperature starts to drop and you want something cosy! These are perfect with mashed potato, but if you’re wanting something a bit easier, they would be equally delicious with some warm bread.
Why you’ll love this dish
- Versatile - you can play around with the flavours of this recipe quite easily. Suggestions are below!
- Meal prep - meatballs are the perfect thing for meal prep as they freeze really well. You can freeze uncooked or cooked!
What ingredients do you need for this dish (includes possible substitutions)?
Pork mince: most types of minced meat would be good here, chicken or turkey would both be delicious!
Egg: essential to bind the meatballs!
Breadcrumbs: fresh or panko breadcrumbs both work here.
Garlic: I love a garlicky meatball!
Sage and parsley: sage is one of the main flavours in this recipe, so I’d recommend keeping this in. However, if you wanted to leave out the parsley then that would be fine.
Lemon zest: can be left out if you want, but gives a nice freshness to the meatballs.
Butter and plain flour: both essential for the roux!
Beef stock: the better the stock, the better the sauce!
Lemon juice: brings needed acidity to the sauce.
Worcestershire: also brings a bit more acidity and colour.
What to serve this with?
This is perfect with some mashed potato and tenderstem broccoli!
Instructions
Make the meatballs
Mix all the ingredients for the meatballs together. Roll into 70g balls. This should make about 12 balls. TIP: the meatballs can be frozen at this point (to defrost: leave in the fridge overnight then carry on the cooking as below).
Fry the meatballs
Preheat the oven to 210c/190c fan. Line a baking tray with baking paper. In a large frying pan over a high heat, add 1-2 tbsp of oil/butter then the meatballs. If you’re cooking them all now, then make sure you’re doing this stage in batches so you don’t overcrowd the pan. Sear the meatballs on both sides so they’re golden brown. They don’t need to be fully cooked at this point. Put the meatballs on the baking tray then place in the oven for about 20 minutes, or until they’re fully cooked.
Make the sauce
Meanwhile, make the sauce for the meatballs. Start by making a roux, i.e. melt the butter over a medium heat then add the plain flour. Cook, whisking regularly, for 2 minutes. Gradually add the stock, little by little, stirring well into the roux as it is added. As more of the stock is added, the sauce will start to loosen and thin. Once a third to half of the stock has been added and incorporated, add the remaining stock in generous additions. To thicken the sauce, bring it to a simmer and whisk regularly for about 2 minutes, or until it’s thickened to a thick cream like consistency. Stir in the cream, lemon juice and Worcestershire sauce. Taste for seasoning. Place the meatballs in the sauce, and that’s everything!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! These can be frozen either uncooked or cooked. For uncooked meatballs, defrost in the fridge overnight. For the cooked meatballs you can either defrost in the fridge overnight or in the microwave.
If you’re looking for another comforting dish, be sure to try out these recipes:
Sage Garlic Meatballs
Meatballs are the perfect thing to make when the temperature starts to drop and you want something cosy! These are perfect with mashed potato, but if you’re wanting something a bit easier, they would be equally delicious with some warm bread.
Ingredients
for the meatballs
- 750g pork mince
- 1 egg
- 120g breadcrumbs (fresh or panko)
- 4 garlic cloves, crushed
- 4 tbsp sage, finely chopped
- 3 tbsp parsley, finely chopped
- 1.5 tsp lemon zest (about 1 small lemon)
- 2 tsp flaky salt
- Oil/butter
for the sauce
- 60g butter
- 60g plain flour
- 750ml beef stock
- 175ml double cream
- 1/2 small lemon, juiced
- 1 tsp Worcestershire sauce
- Optional toppings: fried sage, finely chopped parsley
Method
- Mix all the ingredients for the meatballs together. Roll into 70g balls. This should make about 12 balls. TIP: the meatballs can be frozen at this point (to defrost: leave in the fridge overnight then carry on the cooking as below).
- Preheat the oven to 210c/190c fan. Line a baking tray with baking paper.
- In a large frying pan over a high heat, add 1-2 tbsp of oil/butter then the meatballs. If you’re cooking them all now, then make sure you’re doing this stage in batches so you don’t overcrowd the pan. Sear the meatballs on both sides so they’re golden brown. They don’t need to be fully cooked at this point.
- Place the meatballs on the baking tray then place in the oven for about 20 minutes, or until they’re fully cooked.
- Meanwhile, make the sauce for the meatballs. Start by making a roux, i.e. melt the butter over a medium heat then add the plain flour. Cook, whisking regularly, for 2 minutes.
- Gradually add the stock, little by little, stirring well into the roux as it is added. As more of the stock is added, the sauce will start to loosen and thin. Once a third to half of the stock has been added and incorporated, add the remaining stock in generous additions.
- To thicken the sauce, bring it to a simmer and whisk regularly for about 2 minutes, or until it’s thickened to a thick cream like consistency.
- Stir in the cream, lemon juice and Worcestershire sauce. Taste for seasoning.
- Place the meatballs in the sauce, and that’s everything!
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Contact
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