That’s a comfort classic—simple, filling, and easy to scale up. Here’s a straightforward version that keeps it close to that “old-school, hearty” style.
🍖 Meatballs and Gravy
Ingredients
For the meatballs:
- 500g ground beef (or beef + mutton mix)
- 1 egg
- 2–3 tbsp breadcrumbs (or soaked bread)
- Salt & black pepper
For the gravy:
- 2 tbsp oil or butter
- 1 onion (finely chopped)
- 1–2 tbsp flour
- 2 cups water or broth
- Salt & pepper
Method
1. Make the meatballs
- In a bowl, mix ground meat, egg, breadcrumbs, salt, and pepper.
- Roll into small balls (golf-ball size or smaller).
2. Brown them
- Heat oil in a pan.
- Fry meatballs until browned on all sides (they don’t need to be fully cooked yet).
- Remove and set aside.
3. Build the gravy
- In the same pan, sauté onions until golden.
- Add flour and cook for 1–2 minutes (this thickens the gravy).
- Slowly add water or broth, stirring to avoid lumps.
4. Simmer
- Put meatballs back into the pan.
- Cover and simmer 10–15 minutes until cooked through and gravy thickens.
🍽️ How to serve
- Over rice (very common and filling)
- With mashed potatoes
- With roti or bread
💡 Simple variations
- Add garlic or ginger for more depth
- Use milk instead of water for a creamier gravy
- Add a pinch of chili powder for heat
It’s the kind of dish that tastes even better the next day. If you want, I can show you a 3-ingredient stripped-down version of this too—very “survival-style.”
