Meatballs with Double Bacon and Onion Gravy

Meatballs with Double Bacon and Onion Gravy

and Cheesy Mash

Custom recipe
Read more

We love good Meatballs with Bacon and Onion Gravy and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pot(s)

Italian Style Herbs

15 grams

Panko Breadcrumbs


120 grams

Pork Mince

120 grams

Beef Mince

½ unit(s)

Red Onion

1 block(s)

Cheddar Cheese


120 grams

Bacon Lardons

1 sachet

Chicken Stock Powder


1 pack(s)

Broccoli Florets

1 pot(s)

Redcurrant Jelly

Not included in your delivery

125 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3027 kJ
Energy (kcal)724 kcal
Fat34.0 g
of which saturates13.0 g
Carbohydrate58 g
of which sugars11.0 g
Protein48 g
Salt2.89 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a large saucepan of water to the boil on high heat. Chop the potatoes into 2cm chunks (no need to peel!). Add them to the water with a 0.25 tsp of salt. Bring back to the boil. Once boiling reduce the heat slightly and cook until the potatoes are tender, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. When cooked, drain in a colander and return to the pan, off the heat. Preheat your oven to 200 °C.


Meanwhile, put the Italian seasoning, panko breadcrumbs and 1 tbsp of water per person into a large mixing bowl. Mix together, then add the pork and beef mince, season with salt and pepper. Use your hands to mix the seasonings into the meat then shape into small balls (5 per person). TIP: Make sure you roll them well in the palms of your hands to prevent them falling apart when cooking. IMPORTANT: Wash your hands after handling raw meat.


Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the meatballs and cook until browned all over, 5-6 mins, turning occasionally. TIP: Do this in batches if necessary, you want the meatballs to brown not stew! Meanwhile, halve, peel and thinly slice the red onion. Grate the cheese. When the meatballs are browned, transfer to a plate then drain any remaining fat out of the pan. Add the onion and bacon lardons to the pan. Cook until the onion is soft, 4-5 mins, stirring occasionally.Add the meatballs back into the pan.


Add the water (see ingredients for amount) and the stock powder to the pan. Stir then return the meatballs and lower the heat. Cover the pan with a lid or foil and simmer until the meatballs are cooked through, 7-8 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, halve any large broccoli florets and pop them on a baking tray. Drizzle with oil and season with salt and pepper. Roast in the oven until browned and tender, 15-18 mins.


Mash the potatoes then stir in the grated cheddar. Tip: Add a splash of milk and a knob of butter if you have it. Season to taste with salt and pepper. Keep warm with the lid on while you finish off.


When the meatballs are cooked through, remove the lid and stir in the redcurrant jelly. Increase the heat and bubble the sauce until it is glossy and has thickened slightly, 1-2 mins. Share the mash between your plates and serve the broccoli florets alongside. Pop the meatballs on top of the mash and finish with a generous helping of gravy. Enjoy!