• 1/3 cup Breadcrumbs (or Almond meal for GF)
• 1/2 cup (125ml) Milk
• 35 ml Cream
• 1 large Egg
• 1 large clove Garlic minced
• 1/3 teaspoon Salt
• 1/4 teaspoon each of black pepper and ground white pepper
• 1/4 teaspoon All Spice or All-purpose Seasoning
• 1 Onion, finely chopped
• 500g Beef Mince
• 250g Pork mince
• 2 Tbsp fresh , finely chopped Parsley
• 1 Tbsp Butter
• 2 tsp Olive oil
• 75g Butter
• 1/4 Cup Flour (or see NOTE below for GF)
• 1 Cup Vegetable Stock
• 1 Cup Beef Stock
• 1 Cup Cream (or Milk for reduced fat recipe)
• 2 tsp regular Soy Sauce
• 1 tsp Dijon mustard
• Salt and pepper, to season
1. In a large bowl, mix the breadcrumbs together with the milk, cream, egg, garlic, salt, pepper and seasoning. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
2. Turn on your Bradley Smoker ‘Smoker side’ only (not the oven element), allow bisquette element to heat up (15 mins)
3. Once the milk has absorbed some, add in the onion, mince and parsley. Mix well with your hands to combine.
4. Roll meat into about 24 small balls, or 16 larger balls.
5. Place the meatballs on a non-stick mat on a Bradley rack and smoke (without heat) for 20-40 minutes using Mesquite, Hickory or Pacific Blend bisquettes. Remove from smoker.
6. Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
7. Add the 75g butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns golden brown in colour. Pour in the stock, cream (or milk), soy sauce and Dijon mustard. Bring to a simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
8. Continue to simmer until thickened. Add the meatballs back to the pan and mix through the sauce. Serve with mashed potato, kumara or over steamed rice
To make the meatballs lower in carbs and Gluten Free, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of Cornflour mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the Cornflour mixture at the end, while continuously stirring, over low heat until sauce has thickened.