In a bowl, combine all the ingredients for the meatballs, except the oil, and mix thoroughly. Shape the mixture into 12 meatballs (or 20 small meatballs, if preferred).
Heat the oil, then cook the meatballs over medium heat in a large skillet, turning as needed, until they are golden brown and cooked through. Remove them from the skillet and cover to keep warm.
In the same skillet, melt the butter. Whisk in the flour and cook until it turns golden. Gradually stir in beef stock, cooking cream, Dijon mustard and Instant Umami Blend. Season with salt and pepper to taste. Bring the mixture to a simmer.
Once the sauce has thickened, return the meatballs to the skillet and toss them in the gravy. Cook until the meatballs are heated through.
Garnish with finely chopped fresh parsley and serve immediately.
3 Comments
Delicious!! I’m going to be sad when I use up the Instant Umami sachet from the Advent Calendar as this makes such a great ‘comfort food’ meal. I served with some maple roasted homegrown carrots. Wife has already requested it again next autumn along with some more roasted veg and maybe mash. Try it!
A great recipe – thank you – and a good start to the 2025 Advent Calendar. We substituted chicken mince, since we don’t eat red meat, and it was excellent (although you probably don’t need to add salt to the sauce – the Umami flavour already has sea salt and miso in it) – next time we’d add fry off some mushrooms to add to the sauce.