Ikea meatballs, but better.
Cooking time: 30 minutes
-1 pack minced beef
-2 garlic cloves
Dice onion finely, place into bowl. Mince garlic and add into bowl. Add in mince, an egg and 2-3 tablespoons of breadcrumbs. Add salt, pepper and tablespoon dried parsley. Mix with your hands, this will immerse the flavours better. Round the mince into small balls.
Shallow fry the meatballs in vegetable oil on a medium-high heat. Let the meatballs cook and brown all over.
Meanwhile, pour a cup or so of beef stock into pan until it is bubbling gently, and pour in a good few tablespoons of thick cream. Mix until smooth, and light brown. If it lacks thickness, sprinkle some plain flour over to thicken it up. Add dried parsley into sauce. For extra flavour, you can add minced garlic, or onion powder. You can also add a splash of soy sauce for some richness. Keep mixing and taste the gravy, it should be on the thick side and super beefy.
Then toss meatballs into the gravy and coat them all over.
Serve with creamy mash and sprinkle dried parsley over.