EP Creamy Onion Meatballs

In a large bowl, mix the beef mince, Nan's special seasoning, fine breadcrumbs, egg and a good pinch of salt and pepper. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 4-5 meatballs per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Set aside and cover to keep warm.

When the meatballs are cooking, finely chop the garlic (or use a garlic press). Return the frying pan to a medium heat with a drizzle of olive oil if neccesary. Add the garlic and butter and cook, stirring, until fragrant, 1 minute. Add the caramelised onion chutney and light thickened cream and stir to combine. Crumble in the beef stock (see ingredients list) and simmer until reduced slightly, 3-4 minutes. Season to taste with salt and pepper.