A great family dinner!


  • 1 onion (peeled and chopped)
  • 50 g butter
  • 200 ml cream
  • 50 g white breadcrumbs
  • 200 g minced beef
  • 200 g minced pork
  • 1 egg beaten
  • 1/2 teaspoon all spice
  • salt and white pepper
  • for the gravy:
  • 1 medium onion (peeled and chopped)
  • 1 medium carrot (peeled and chopped)
  • 2 small sticks of celery (chopped)
  • 25 g butter
  • 275 ml chicken stock
  • 1 tblsp redcurrant jelly
  • 0.25 tsp all spice
  • 150 ml double cream
  • salt and freshly ground white pepper


  • Sauté the onion in half the butter – tip onto a plate and leave to cool. Pour cream over breadcrumbs and soak. Combine the meat, onion and breadcrumbs in cream – then add in the egg and the all spice. Knead until its mixed thoroughly.
  • Divide the mixture and shape into small balls. Fry the meatballs in the remaining until they are caramelised on the outside.
  • To make the gravy, fry the onion, carrot and celery until tender in the butter and then transfer to a saucepan. Pour in the stock and simmer until reduced by half. Strain the gravy into a clean pan then stir in the redcurrant jelly, all spice and salt and pepper. Strain again to a larger sauté pan, add the cream and continue cooking until amalgamated. Season well and add the meatballs.
  • Serve 4 meatballs per person, with some red cabbage and sautéed potatoes and garnish with cranberries

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