Oluthando Keteyi|Published 18 minutes agoThere is something undeniably comforting about a plate of juicy beef meatballs smothered in rich onion gravy, especially when paired with crispy, golden potato wedges. It's the kind of hearty meal that brings the family together around the dinner table and is perfect for chilly evenings or a relaxed Sunday lunch.The secret to tender meatballs is handling the mince gently. Overmixing can make them dense, so combine the ingredients just until everything comes together. The slow-cooked onion gravy is packed with flavour, thanks to caramelised onions, Worcestershire sauce and a touch of tomato paste, creating a delicious sauce you'll want to mop up with every bite.Serves: 4-6Preparation time: 25 minutesCooking time: 45 minutesIngredientsFor the meatballs750g lean beef mince1 small onion, finely grated1 large egg¼ cup fresh breadcrumbs2 tablespoons chopped fresh parsley1 teaspoon salt½ teaspoon black pepper1 teaspoon dried mixed herbs2 tablespoons sunflower oilFor the onion gravy2 tablespoons sunflower oil2 large onions, thinly sliced2 garlic cloves, minced2 tablespoons cake flour500ml beef stock2 tablespoons Worcestershire sauce2 teaspoons tomato paste1 teaspoon brown sugarSalt and freshly ground black pepper, to tasteFor the crispy potato wedges1kg potatoes, cut into wedges¼ cup sunflower oil1 teaspoon salt½ teaspoon black pepper1 teaspoon paprikaTo serveChopped fresh parsleyMethodHeat the oven to 200°C. Toss the potato wedges with the sunflower oil, paprika, salt and pepper until evenly coated. Arrange in a single layer on a baking tray and roast for 35-40 minutes, turning halfway through, until crisp and golden.While the wedges cook, prepare the meatballs. Combine the beef mince, grated onion, egg, breadcrumbs, parsley, mixed herbs, salt and pepper in a large bowl. Mix lightly until just combined.Roll the mixture into 18-20 golf ball-sized meatballs.Heat the sunflower oil in a large frying pan over medium-high heat. Brown the meatballs in batches for 4-5 minutes, turning until evenly coloured. They do not need to be fully cooked at this stage. Transfer to a plate.Using the same pan, add the remaining oil if needed. Cook the sliced onions over medium heat for about 10 minutes, stirring occasionally until soft and caramelised. Add the garlic and cook for another 30 seconds.Sprinkle the flour over the onions and stir continuously for one minute. Gradually whisk in the beef stock to create a smooth gravy.Stir in the Worcestershire sauce, tomato paste and brown sugar. Bring the gravy to a gentle simmer.Return the browned meatballs to the pan. Cover and simmer over low heat for 20 minutes, or until the meatballs are cooked through and the gravy has thickened. Taste and season with salt and pepper if needed.Serve the meatballs generously coated in onion gravy alongside the crispy potato wedges. Finish with a sprinkle of fresh parsley.IOL Kitchen TipsFor even richer flavour, use a combination of beef and pork mince.The meatballs can be prepared a day in advance and gently reheated in the gravy before serving.Complete the meal with steamed seasonal vegetables, buttery green beans or a crisp garden salad.Leftovers make an excellent filling for toasted rolls or can be served over creamy mashed potatoes the next day.Related Topics: