Beef Meatballs & Peppercorn Gravy

• Meanwhile, in a medium bowl, combine beef mince, garlic & herb seasoning, garlic, fine breadcrumbs, egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Cook crushed peppercorns for 30 seconds or until fragrant. Transfer to a medium bowl and set aside. • Return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

• While meatballs are cooking, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste. • To the bowl with the peppercorns, add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), and whisk, until smooth, 1 minute.