Herby pork meatballs in ale gravy - destined to become your new family favourite.
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Herby pork meatballs in ale gravy

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main
Servings: 4 servings
Author: Lucy Parissi | Supergolden Bakes


  • 500 g | 17.6oz minced pork
  • 100 g | 3.4oz breadcrumbs 1 thick slice of toast
  • 4 slices pancetta
  • 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
  • <br>
  • <b>For the gravy</b>
  • 1 bottle brown ale 500ml | 17fl oz
  • 500 ml | 17fl oz 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


  • 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.