Meatballs

Serve with steamed cubed turnip and smooth mashed potato

Ingredients

• 1 lb / 454g sausage meat
• 1lb / 454g minced beef
• 3oz / 90g breadcrumbs (or 3 slices of bread worth of crumbs)
• 1 tbsp tomato ketchup
• 1 sachet oxtail soup (makes 1½ pints / 850ml)
• olive oil
• a dash of Worstershire sauce

Method

1. Pre-heat the oven to 160C.
2. In a bowl, combine the sausage meat, beef, breadcrumbs, Worstershire sauce and ketchup. You can use a strong electric hand whisk or roll up the sleeves and mash it all together with your hands.
3. Season with salt & pepper. Mix thoroughly and form into 12 evenly sized balls.
4. Place in a casserole dish.
5. Make up the oxtail soup according to the directions on the packet and pour over the meatballs.
   

   Coat the meatballs with oxtail soup

6. Cover with tinfoil and bake for 45 minutes. Remove tinfoil, turn meatballs and return to the oven for a further 15 minutes.

The meatballs can be made in advance and frozen. If freezing, distribute them on a plate or baking tray, freeze for an hour or two and then bag them to save space in the freezer. If you can’t get sausage meat, steep a pound (454g) of sausages in water for a few minutes and the skins slide right off.