First of all, welcome to my two new followers - Robyn via Bloglovin and Chel via here!
A few people have posted recipes for meatballs but I quite like Froogs' version where she adds sausage meat to the mix! You can find her link here
Anyway, herewith my recipe - into a mixing bowl put 4 skinned sausages (I used Lincolnshire ones flavoured with sage), 3/4 lb minced pork, 1 minced or finely chopped onion and some sage and onion stuffing mixed up as follows. Place 4 level tablespoons of dry stuffing mix into a jug, top up with boiling water to the 1/2 pint mark (top up not add 1/2 pint!!) and mix. If it is very stiff add just a little more water to get it to a soft state - similar to the picture below:
Froog's chose to oven bake her version but I fried mine until browned on most sides. Towards the end, I added another diced onion, made some stock, added a good handful of our tomatoes that had been oven dried and frozen and cooked for around 50 minutes with a lid on. Once ready, the gravy was thickened and adjusted for taste.
We had 5 each for tea with delicious creamy mash and peas. The meatballs were soft textured and just melted in your mouth: