Name: Hairy Bikers Meatballs In Gravy Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 500g beef or lamb mince; 1 onion, finely chopped; 3 garlic cloves, crushed; 1 tsp ground ginger; 1 tsp ground cumin; 1/2 tsp chili powder; 1 tsp paprika; Fresh coriander and parsley; 1 egg yolk; 2 tbsp olive oil; 1 small onion, chopped; 2 tbsp tomato purée; 400g can chopped tomatoes, drained; 2 tsp clear honey; 200g frozen peas; 4 free-range eggs

These Hairy Bikers meatballs in gravy are made with a mix of beef and pork mince, breadcrumbs, and dried herbs, simmered in a rich onion gravy with red wine and beef stock. The result is a proper comfort food supper that the whole family will love. This recipe makes 20 meatballs and serves 4, with mashed potatoes and peas on the side.

I make these meatballs in gravy at least twice a month. They are one of those recipes that taste homemade in the best possible way, and the red wine gravy is the kind you want to scrape the last of from the plate.

Jump to Recipe Jump to Video Print Recipe

Meatballs in Gravy Ingredients

For the Meatballs:

500g lean beef or lamb mince
1 onion, very finely chopped
3 garlic cloves, crushed
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp chili powder
1 tsp paprika
Small handful of fresh coriander leaves, finely chopped
Small handful of fresh flat-leaf parsley, finely chopped
1 free-range egg yolk
Sea salt and freshly ground black pepper

For the Stew:

2 tbsp olive oil
1 small onion, finely chopped
2 tbsp tomato purée
1 x 400g can chopped tomatoes, drained
2 tsp clear honey
200g frozen peas
4 free-range eggs
Chopped fresh parsley, for garnish (optional)

How to Make Meatballs in Gravy

Make the meatballs: Place the beef and pork mince in a large bowl. Add the finely chopped onion, garlic, breadcrumbs, and dried herbs. Season well with salt and pepper and mix with clean hands. Divide the mixture into 20 portions and roll into small, neat balls.
Brown the meatballs: Heat the sunflower oil in a large non-stick frying pan. Fry the meatballs for 6-8 minutes until nicely browned on all sides, rolling them around so they brown evenly. Work in batches to avoid overcrowding. Transfer to a large lidded saucepan.
Make the gravy: In the same frying pan, heat the remaining sunflower oil. Gently fry the sliced onion over a low heat for 5 minutes until softened, stirring regularly. Sprinkle in the plain flour and stir well. Slowly add the red wine, stock, and tomato purée, stirring constantly. For another hearty mince recipe with a rich sauce, try the Hairy Bikers Meatballs in Tomato Sauce.
Simmer: Pour the gravy over the meatballs and bring to the boil. Reduce the heat, cover with a lid, and simmer gently for 30 minutes, stirring occasionally.
Thicken and serve: Remove the lid and increase the heat. Boil the gravy for another 3-5 minutes until thickened. Season to taste and serve with mashed potatoes and peas.

What Is the Secret to the Best Meatballs in Gravy?

Use a beef and pork mix: The combination of the two minces gives the best flavour and texture. Pork adds moisture and richness, while the beef adds depth. Do not use extra-lean mince or the meatballs will be dry.
Roll them evenly: Take the time to divide the mixture into 20 equal portions. Even-sized meatballs cook at the same rate, so none end up overdone or underdone.
Do not skip the red wine: The red wine gives the gravy real body and colour. If you prefer not to use alcohol, substitute with an extra 150ml of beef stock and a splash of Worcestershire sauce.
Let it simmer slowly: The 30-minute simmer is what makes this dish. It thickens the gravy and lets the meatballs soak up all the flavour. Do not rush it.

What Goes Well on the Side?

Creamy mashed potatoes and buttered peas are the classic pairing — exactly how the Hairy Bikers serve this dish. The mash soaks up the rich gravy perfectly.

For a lighter option, try it with crusty bread for mopping up the sauce. A simple green salad with a light vinaigrette works well to cut through the richness.

Do These Meatballs Reheat Well?

They reheat brilliantly. Let the meatballs and gravy cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob until piping hot.

This dish also freezes well for up to 3 months. Thaw overnight in the fridge before reheating. The gravy may thicken slightly in the freezer — add a splash of stock when reheating.

Mediterranean Meatballs Nutrition Facts

Calories: 550 kcal
Total Fat: 35g
Saturated Fat: 12g
Cholesterol: 180mg
Sodium: 600mg
Total Carbohydrate: 25g
Dietary Fiber: 5g
Sugars: 10g
Protein: 40g

Frequently Asked Questions

Can I use just one type of mince? Yes, but the mix of beef and pork gives the best flavour and texture. If using just one, pork keeps the meatballs more moist, while all-beef gives a firmer result.

Can I make the meatballs ahead of time? Shape and brown them the day before, then store in the fridge. Build the gravy and simmer when ready to serve. They also freeze well uncooked — freeze on a tray first, then bag them up.

How do you cook meatballs in gravy without them falling apart? The breadcrumbs and egg-free binding method in this recipe works well. Roll them firmly, brown them first to seal the outside, and simmer gently rather than boiling.

What is the secret to juicy meatballs? Do not use extra-lean mince — the fat keeps them moist. The breadcrumbs also help by absorbing and holding moisture. Avoid overworking the mixture, which makes them dense.

How does this compare to the Hairy Bikers Spanish meatballs? The Spanish meatballs use a spiced tomato-based sauce with paprika and are more Mediterranean in style. This recipe is a proper British gravy with red wine and stock — a completely different flavour profile.

Can I make this without red wine? Yes. Replace the red wine with an extra 150ml of beef stock and a dash of Worcestershire sauce. The gravy will be lighter in colour but still full of flavour.

What other sides work besides mash? Buttered egg noodles, jacket potatoes, or thick chips all work well. The key is something that soaks up the gravy.

Try More Recipes: