I found this recipe in a local paper. I have made it twice since, and still cannot believe how good they really are. It takes longer than the way I always used to make meatballs, but it is SO SO MUCH BETTER.
Recipe (for four people) 400 grammes half beef and half pork mince 1 large onion half a bunch of parsley 3 tablespoons breadcrumbs 1 beaten egg pinch of nutmeg 1 tablespoon plain flour pinch of salt 5 grammes salt freshly milled pepper
for the gravy: 125 grammes butter (or ghee, clarified butter) 1 heaped tablespoon of tomato puree half a tablespoon of Dijon mustard half a teaspoon plain flour 100ml warm water
In a frying pan or casserole pan melt 1 tablespoon of butter and add finely chopped onion (keep 1 tablespoon of finely chopped onion on the side to add to the gravy at a later stage), gently fry the onion for five minutes on low heat.
Mix the mince meat with breadcrumbs, beaten egg, nutmeg and finely chopped parsley, salt and pepper and the sauteed onion. If it is too wet add more breadcrumbs. Make four meatballs and roll them through plain flour.
Melt the remaining butter (125 g minus one tablespoon) in a small cooking pan on low fire. Once all melted, pour this butter in the main frying pan/casserole pan. Be careful to hold the small white flakes back through putting a large metal spoon in the small pan whilst pouring the liquid. Let the clarified butter become hot. Add the four meatballs and brown them for five minutes. Remove the meatballs.
Now add the remaining finely chopped onion, tomato puree, mustard and half a teaspoon of plain flour. Mix well and simmer for a minute or so. Then add 100 ml warm water, mix. Now put the meatballs back in the pan and let them simmer for 20-25 minutes with lid covering pan halfway. Add a little more warm water if necessary.
It takes me about 1 hour in total to prepare meatballs in this way, but they really are worth it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!