These pork meatballs with ale gravy are well worth the effort – destined to become your new family favourite.
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One thing that most kids are guaranteed to like is meatballs. Not sure whether their huge appeal is due to the fact that meatballs are by their nature bite-sized, or just that they are simply delicious!
This recipe, adapted from Tom Kerridge’s Best Ever Dishes, pairs pork meatballs with a rich ale gravy that is completely addictive. I can honestly say this is the perfect comfort meal and a massive hit with both children (herbs and all!) and grown ups.
Use a brown ale for the gravy (worry not, the alcohol cooks off) but make sure you have enough Oxford Gold to serve alongside the meal for those old enough to imbibe.
Serving suggestions
Slow Cooker Mashed Potatoes
Goose Fat Roast Potatoes
Greek Lemon Potatoes
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Herby pork meatballs in ale gravy
Ingredients
- 450 g (1 pound) minced pork
- 100 g (1 cup) fresh breadcrumbs 1 thick slice of toast
- 4 slices pancetta or bacon
- 2 banana shallots peeled
- 6 fresh sage leaves
- 2 small sprigs fresh rosemary
- 1 tbsp English mustard
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
- 1 egg
- vegetable oil to fry
- 1 tbsp rosemary & 1 tbsp fresh sage very finely chopped, to serve
For the gravy
- 500 ml (2 cups) brown ale
- 480 ml (2 cups) chicken stock
- 2 garlic cloves skin on
- 2 shallots halved, skin on
- 2 rosemary sprigs
- 1 tbsp brown sugar
- 2 tsp cornflour cornstarch diluted in a little cold water
Instructions
- Put the bread, pancetta, shallots and herbs in a food processor or mini chopper and blitz until finely ground.
- Place in a bowl with the mince, egg, mustard and salt and mix together thoroughly with your hands. Cover and put in the fridge for an hour or overnight.
- With wet hands, roll about a tablespoon of mince for each meatball until you have used up all the mix.
- Heat a little vegetable oil in a large frying pan and fry the meatballs, in batches, until nicely browned all over. Place in an ovenproof dish and set aside.
- Put the ale, shallots, garlic and rosemary in a medium pot and bring to the boil. Reduce heat to a simmer and cook until the liquid is reduced by about half.
- Add the chicken stock, cornflour and sugar and bring to the boil again. Reduce the heat once more and simmer for 20 minutes.
- Preheat the oven to 190C (380F). Strain the gravy over the meatballs and bake for 15-20 minutes or until the gravy is bubbling and thickened.
- Sprinkle with the chopped herbs and serve with potato or celeriac mash and wilted spinach.
Rikki E. says
Made this tonight for dinner. Husband thought the gravy was too sweet and my daughter did not like it at all. I on the other hand thought it tasted great. Alot of work for a comfort recipe, but I did enjoy it. Thanks for sharing!
Romain Risso says
Your recipe is simply insane and I don't understand with I didn't think about it sooner! It's indeed a perfect comfort food, I like it 🙂
Sandra Duvall says
Nice food. My favorite recipe. That's great information. Thanks for sharing this blog. I did a search and found your blog and glowing review. It's been a big help! Thank's for sharing with us.
In Good Flavor /Food for the Finicky says
In my case, it is partially due to the kids but mainly due to the picky husband who doesn't like to stray too far away from his regular rotation of meals that puts us in a food rut. These meatballs, though, my whole family would love. They absolutely delicious!
Angela @ My Golden Pear says
I still can't believe that both my children are such fussy eaters when both their parents love to eat everything so I completely understand your problem with day to day cooking. These meatballs do look lush – real comfort food.
Angela Field says
Ah you've used a beer from my neck of the woods! Henley I think.
These look delicious, I love that you've served them with mashed potatoes. One of my favourite midweek meals is sausages with onion gravy and mashed potato, this looks like a welcome addition/change.
Lucy Parissi says
I love Oxford Gold! Sausages in ale gravy would be so good too… provided you find really good sausages.
Steph @MisplacedBrit says
OH WOW! Mr M's face when I serve these beauties! 😀
Love the inspiration!
…Family eating habits have different phases… I hope this is out of one and into a new one for you 😉
Lucy Parissi says
I am hoping we soon enter the more accepting eating phase… Master Samuel will be going to school in September and I hope he starts to appreciate the food I serve at home more!
Ohmydish says
Would you say that if you didn't have kids (yet) you wouldn't eat the same types of dishes every week? Apart from that, these meatballs look delicious! We usually make them with dried breadcrumbs instead of cornflour. Thanks for sharing!
Lucy Parissi says
I think without the kids I would be making more curries and spicy food in general that I now only make for the grown ups. I know that the fussy stage will pass – after all I was a fussy eater once!
belleau kitchen says
I hate that food rut feeling. It's not good for a food blogger. But these meatballs look incredible. Can I come home to yours one long day after work please?
Lucy Parissi says
We should establish a food blogger swap system! I so want for all of us to live near each other. It would be beyond awesome!
Laura Denman says
I've just emailed this recipe to my mum saying we need to have them one day when I'm home after my exams. Once again I'm very jealous of what you've been eating.
Lucy Parissi says
It is an easy recipe if a bit time consuming. So worth it though – just simple comfort food at its best
Lucy Allen says
Mmm, those meatballs look so good!