Another easy supper from ” Cook as You Are ” by Ruby Tandoh. Serve with some mashed or boiled potatoes and some boiled or steamed greens.
Ingredients
- 400-500 g ready made meatballs beef, pork or vegetarian
- 1 tbsp olive or vegetable oil
- 1 medium onion peeled and thinly sliced
- 150 ml double cream
- 200 ml water
- a small bunch fresh basil leaves picked and sliced in thin ribbons
- 1 1/2 tbsps wholegrain mustard
- 1 tsp chicken or vegetable gravy granules optional
- 1/4-1/2 tsp chilli flakes to taste
- freshly ground black pepper
Servings:
Instructions
- Check the instructions on your meatball packet and set the oven to the correct temperature. When the oven is hot, cook according to the packet instructions.
- While the meatballs are cooking heat the oil in a medium saucepan or large frying pan. Add the onion and cook over a medium heat, stirring often, for 12-14 minutes or until the onion is collapsed and beginning to brown. Turn down the heat if needed to prevent it burning.
- Take the pan off the heat and add the cream, stirring well to scrape the bottom of the pan. Pour in the water and add the basil, mustard, gravy granules, chilli flakes and pepper. Return to the heat, setting the heat as low as it will go.You want to warm the sauce through but dont let it boil.
- To serve, put the meatballs on a plate and pour over the sauce. Serve with the potatoes and greens.
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