Meatballs and Gravy
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Prep Time
10 MINS
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Cook Time
50 MINS
- KCals 196
- Carbs 9.5G
Ingredients
- low-calorie cooking spray
- 12 reduced-fat beef meatballs
- 1 medium red onion, peeled and diced
- 4 mushrooms, diced
- 1 tsp garlic granules
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 tbsp balsamic vinegar
- 1 tbsp Henderson's relish or Worcestershire sauce
- 1 tbsp tomato puree
- 400 ml boiling water
- 1 beef stock cube
- 1 tbsp cornflour
- 1 tbsp cold water
- salt and freshly ground black pepper, to taste
Instructions
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Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the meatballs and fry for 8-10 minutes until browned on all sides. Remove to a plate.
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Re-spray the pan and add the onions, then fry for 5 minutes. Add the mushrooms and continue to fry for a further 5 minutes. The onion and mushrooms should be softened and golden brown.
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Add the garlic, rosemary, thyme, balsamic, Henderson’s relish, and tomato puree. Stir well.
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Add the stock cube to the water and stir until dissolved. Pour into the pan. Bring the pan to the boil, then lower the heat.
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Mix the cornflour with 1 tbsp of water until smooth. Add to the pan and stir well.
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Add the meatballs back to the pan. Cover with a lid and cook for 30 minutes. The meatballs should be cooked through, and the sauce thickened and reduced. Season to taste and serve.