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Export 17 ingredients for grocery delivery
Step 1
Preheat the oven to 200C/180C Fan/Gas 6.
Step 2
For the meatballs, heat the oil in a frying pan and sauté the onion until soft and translucent. Add the garlic and sauté for a further minute. Remove from the heat and leave to cool.
Step 3
Put all the meatball ingredients, including the cooked onion and garlic, into a large bowl and mix thoroughly with your hands. Shape the mixture into balls somewhere between the size of a walnut and a golf ball – they should be around 40g/1½oz in weight. You should end up with around 24 meatballs. Put the balls on a baking tray and bake for 12-15 minutes until cooked through.
Step 4
To make the gravy, melt the butter in a saucepan large enough to hold the meatballs. Add the flour and stir for 5-10 minutes until the flour and butter have combined into a roux and turned golden-brown. Add the white wine and stir vigorously until well incorporated, then gradually add all the beef stock, stirring thoroughly between each addition to avoid lumps, until you have a slightly thickened gravy. Add the cream and the jam, and mix to combine. Season with salt and pepper.
Step 5
Remove the meatballs from the oven and place in the gravy pan. Simmer gently for 5-10 minutes to allow the flavours to combine. Serve with a sprinkling of dill, more jam on the side and lots of mashed potato.
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