Lemon and herb flavoured meat balls in a rich gravy.

Hereford Meatballs
serves 4

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For the meatballs
1 lb minced beef
3 oz fresh breadcrumbs
1 egg, beaten
1 tsp salt Black pepper
1 tsp grated lemon rind
2 tsp chopped parsley
1 tsp chopped thyme

For the sauce
3 tbsp beet fat
8 oz onions, chopped
1 ½ oz flour
¾ pt beef stock
3 tbsp tomato ketchup

Mix the meatball ingredients, divide into 12 and shape, with dampened hands, into balls. Melt the beef fat in a frying pan and quickly fry the meatballs until brown. Remove to drain. Fry the onions in the fat, add the flour, stir, and fry until brown. Add the stock and ketchup, season, return the meatballs to the sauce and cook for 30 mins or until cooked through. Serve with pasta.