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(2) Mini Meatballs in Sauce - Jamie Oliver
Ingredients
| — | | olive oil |
| 1 | | small potato |
| 500 g | | minced pork shoulder |
| 500 g | | minced veal |
| 4 | | rosemary sprigs |
| 6 | | baguettes |
| 1 отливане | | wine vinegar |
| 100 g | | Red Leicester cheese |
| 50 g | | watercress |
| 2 глави | | red onions (for gravy) |
| 1 глава | | fennel |
| 1 голяма лъжица | | flour |
| 1 малко | | dark beer |
| 1 л | | chicken stock |
| 1 с.л. | | HP sauce |
| 1 с.л. | | ketchup |
| 1 с.л. | | Worcestershire sauce |
| 1 ч.л. | | mustard |
| 1 tablespoon | 15 ml | Geeta's mango chutney |
Instructions
- Heat the oven to 200ºC. Grease a baking tin and set aside.
- Peel and grate the potato and add it to the mince, mix well and make small balls.
- Set aside 3 for later, place the meatballs in the prepared tin and set aside.
- Sprinkle with salt and black pepper. And bake for 20-25 min.
- For the gravy - finely chop the fennel and the onion, put them in a large pan over medium heat with a good amount of fat. Sauté for about 10 minutes until softened.
- Add the remaining balls of mince and break them up as for bolognese and cook for about another 10 min.
- Tip in the flour and stir well for 2 min. Then add the beer and bring to a boil.
- Pour in the chicken stock and the remaining ingredients, bring to a boil, reduce the heat to a simmer and cook 20 min (or until thickened).
- When the sauce is ready, tip in the meatballs and the rosemary sprigs and cook a few minutes.
- Warm the rolls in the oven.
- Pour the wine vinegar into the sauce, sprinkle the cheese on top and remove from the heat.
- Cut the rolls and put in some of the meatballs with the sauce and the cheese. Sprinkle lightly with watercress and serve with the rest of the sauce for dipping.
