[Music]
we’re gonna make the most gorgeous
comfort food dish that’s quick easy and
is gonna rock your world I’m talkin
moist juicy nipples with melted cheese
in a show-stopping chunky gravy loaded
into a soft fluffy sub optimum sauce
danke CH this can’t help but make you
happy so how do we start this lovely
story with the best meat ever just
because it’s meant to me it doesn’t mean
it can’t be the best we’ve got an
amazing shoulder of pork minced here
I’ll skill butcher to get a chunk of
pork shoulder and mince it for you there
and then it’ll be spectacular then a
grass-fed beef like a brisket or a Chuck
buttock kilo of that in total 50/50 now
I’ve got a little secret I don’t want
dry balls okay you want juicy balls and
to do that potato a great the potato is
a fantastic tip which is gonna keep it
light and moist and then we’re gonna get
in there with our hands and just give it
a good old mix up I’m not gonna add
anything else
now that blend of beef and pork is a
really clever bin because the pork
really lightens the beef and the beef
gives it a real kind of base of flavor
roll into squash ball sized portions
leaving the meat of about three balls to
use later give me a little chisel of
olive oil some seasoning of salt and
pepper and that’s it very simple they go
into a preheated hot oven at 200 degrees
Celsius cook for 20 to 25 minutes next
some supercharged gravy starting with
that remaining pork and beef mince and a
splash of olive oil on a high heat we’re
gonna fry this off and break you up and
we’re gonna make an incredible gravy as
the mince Brown chop up one bulb of
fennel it’s a big bold flavor that’s
gonna link in with the pork in the
meatballs beautifully and seal these
little sticky bits see that on the
bottom of the pan this is what we’re
encouraging they call it a dirty gravy
in America because it’s kind of like
it’s rough and ready
this is gravy on turbo
add 2 finely chopped red onions and 1
softened add a heat tablespoon of flour
perfectly that all soaked up all the
natural residual fats in the pan now if
you look on the bottom of this pan see
if I really scrape it
that’s your flavor there so we’re gonna
break this kind of frying with moisture
but not any old moisture right we’re
gonna use Porter beer ok it’s smooth
it’s delicious and it’ll start cleaning
the bottom of the pan this is incredible
flavor happening right now
once that molted dark beer is all cooked
in it’s time for some beautifully
British punches of flavor English
mustard number 1 then a tablespoon of
ketchup brown sauce Worcestershire sauce
finally dollop of mango chutney and then
1 litre of chicken stock
bring it to the boil and simply wait for
the magic to happen it’s just gonna
become one gorgeous chunky gravy reduce
to a simmer for 20 minutes and then it’s
time to get those balls out and then we
simply pull this gravy
yeah this is gonna be beautiful to add
the most incredible perfume and flavor
add a few whole sprigs of rosemary and
finally sprinkle over a hundred grams of
red Leicester the perfect melting cheese
then simply grab a nice warmed up roll
bap
or sub this is game-changing
and then just take a watch of watercress
and then get in there
[Music]
the whole point of this is you’re
dipping it in the sauce
these balls can get mighty messy so
safety first this is no time to be prim
or proper if you like the things in life
that make you very happy then this is the way to go unbelievable
we’re gonna make the most gorgeous
comfort food dish that’s quick easy and
is gonna rock your world I’m talkin
moist juicy nipples with melted cheese
in a show-stopping chunky gravy loaded
into a soft fluffy sub optimum sauce
danke CH this can’t help but make you
happy so how do we start this lovely
story with the best meat ever just
because it’s meant to me it doesn’t mean
it can’t be the best we’ve got an
amazing shoulder of pork minced here
I’ll skill butcher to get a chunk of
pork shoulder and mince it for you there
and then it’ll be spectacular then a
grass-fed beef like a brisket or a Chuck
buttock kilo of that in total 50/50 now
I’ve got a little secret I don’t want
dry balls okay you want juicy balls and
to do that potato a great the potato is
a fantastic tip which is gonna keep it
light and moist and then we’re gonna get
in there with our hands and just give it
a good old mix up I’m not gonna add
anything else
now that blend of beef and pork is a
really clever bin because the pork
really lightens the beef and the beef
gives it a real kind of base of flavor
roll into squash ball sized portions
leaving the meat of about three balls to
use later give me a little chisel of
olive oil some seasoning of salt and
pepper and that’s it very simple they go
into a preheated hot oven at 200 degrees
Celsius cook for 20 to 25 minutes next
some supercharged gravy starting with
that remaining pork and beef mince and a
splash of olive oil on a high heat we’re
gonna fry this off and break you up and
we’re gonna make an incredible gravy as
the mince Brown chop up one bulb of
fennel it’s a big bold flavor that’s
gonna link in with the pork in the
meatballs beautifully and seal these
little sticky bits see that on the
bottom of the pan this is what we’re
encouraging they call it a dirty gravy
in America because it’s kind of like
it’s rough and ready
this is gravy on turbo
add 2 finely chopped red onions and 1
softened add a heat tablespoon of flour
perfectly that all soaked up all the
natural residual fats in the pan now if
you look on the bottom of this pan see
if I really scrape it
that’s your flavor there so we’re gonna
break this kind of frying with moisture
but not any old moisture right we’re
gonna use Porter beer ok it’s smooth
it’s delicious and it’ll start cleaning
the bottom of the pan this is incredible
flavor happening right now
once that molted dark beer is all cooked
in it’s time for some beautifully
British punches of flavor English
mustard number 1 then a tablespoon of
ketchup brown sauce Worcestershire sauce
finally dollop of mango chutney and then
1 litre of chicken stock
bring it to the boil and simply wait for
the magic to happen it’s just gonna
become one gorgeous chunky gravy reduce
to a simmer for 20 minutes and then it’s
time to get those balls out and then we
simply pull this gravy
yeah this is gonna be beautiful to add
the most incredible perfume and flavor
add a few whole sprigs of rosemary and
finally sprinkle over a hundred grams of
red Leicester the perfect melting cheese
then simply grab a nice warmed up roll
bap
or sub this is game-changing
and then just take a watch of watercress
and then get in there
[Music]
the whole point of this is you’re
dipping it in the sauce
these balls can get mighty messy so
safety first this is no time to be prim
or proper if you like the things in life
that make you very happy then this is the way to go unbelievable
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