German Meatballs with Beer Gravy

I saw this recipe on the Food Channel and had to have a go at it myself.  It was the beer gravy that got my attention first followed by the juicy meatball served inside a soft delicate whole onion. Yum yum!!!

I am so glad that I tried this recipe. It was a hearty flavorsome meal that Ian and I devoured in approximately 10 minutes flat. It has also given me another recipe that I can add to my repertoire.

German Meatballs

500g Ground Beef

1 Medium Red Onion finely diced

Handful Chopped Parsley

1/2-3/4 Cup Wholemeal Bread Crumbs

5 Rashers Crispy Bacon

1 Egg

Salt & Pepper

6 Medum White Onions

Gravy

1 Tbsp Butter

1 Tbsp Flour

1/2 Cup Beer

1/2 Cup Beef Stock

 

Combine the first six ingredients together and mix well. Season with salt and pepper and allow to sit whilst you prepare the white onions. Peal each of the six white onions and scoop out the middle layers of the onion leaving enough onion to support the meatball. Keep the root intact but trim it so the onion will sit straight. Stuff each onion with the meatball mixture allowing extra for the top (see picture!!!). Place all onion meatballs on a baking sheet and bake for 30-40 minutes in a preheated oven at 350 degrees or until golden brown.

To make the gravy melt the butter in a pan and stir in the flour to make a rue. Add the beer and stock. Continuously stir the gravy until it becomes thick Season with pepper to your taste.

Serve the meatballs with mashed potatoes and top off with the gravy.

Pea & Ham Soup

A couple of weekends ago we had friends round for dinner and I had cooked a huge joint of ham which to be honest could have fed an army. I saved the bone and the remaining ham knowing that I would be making a pea and ham soup at a later date. And that date was yesterday. I had come of nights and I really did not want to face a full on meal. We enjoyed our soup with huge slices of posh cheese n toast (recipe here).

Pea & Ham Soup

Ham Hock ( with remaining meat intact)

Small Bag of Frozen Peas (500mg)

1 Medium Onion diced.

1 Medium Carrot diced

1 Stick Celery diced

500 ml Chicken Stock

1 Tbsp Dried Parsley

Salt & Pepper

Add a drizzle of oil to a large dutch oven and saute the onion, carrot and celery until softened. Add the chicken stock and the ham hock and simmer for approx 20-25 minutes. Then remove the ham hock and pour in the bag of peas and parsley. Continue to simmer. Meanwhile cut of the remaining meat from the ham bone and dice. Puree the soup with a blender until desired thickness and then add the ham pieces. Season with salt and pepper and serve in huge bowls.