Ingredients

• 500 g beef mince
• 1 spring onion, sliced
• 1 tablespoon chopped parsley
• 1 clove garlic, crushed
• 1 egg
• 1 teaspoon beef stock powder
• salt and freshly ground black pepper
• flour for dusting
• 2 tablespoons olive oil
• sauce
• 6 gingernuts, roughly broken
• 3 cups warm water
• 1/3 cup sultanas
• 1/3 cup brown sugar
• 2 tablespoons vinegar
• 2 beef stock cubes

Method

Combine mince, spring onion, parsley, garlic, egg and beef stock in a bowl. Roll into balls and dust with flour.
Heat oil in a frying pan and brown meatballs over a medium heat.
Combine sauce ingredients in a saucepan over a medium heat and stir until mixed – biscuts will still look lumpy. Pour the mixture over the meatballs and cook for 15-20 minutes until the sauce is thick and the meatballs are cooked through.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method