Meatballs in Jackets with thick onion gravy

Ingredients

• Meatballs: around 1kg of lean mince
• 1 x large brown onion
• A good dash of worcestshire sauce - [approx. 2-3 tablespoons]
• 2 x beef or chicken stock cubes
• 1 x eggs
• 1/2 cup of water
• Pinch of sea salt
• Cracked pepper to taste
• Chop onion and add to all the other ingredients in a large bowl. mix well.
• Jackets: - 2 cups plain white flour
• water
• 1 egg
• Sift flour into a bowl and make well in centre. lightly beat egg and add to flour. add enough water and mix well to make a dough consistency. flour a board and drop dough onto it and knead lightly.
• Take large handfuls of the mince mixture and roll into balls - approx. size of a cricket ball. break off pieces of the dough and roll to a thickness of pastry shell and individually wrap each meatball with its pastry - making sure to seal the edges. once this is done bring a large pot of water to the boil and drop the meatballs into it. reduce heat to simmer and let cook for 30 - 45 minutes.
• Gravy: - homemade gravy is best but the easiest is to use pre - packaged gravy but reduce the amount of water so that your gravy becomes a sauce. i recommend frying off onion slices in butter til soft then mixing your gravy with this and allow to simmer for a few minutes to let the onion flavour come through.
• Once your meatballs are cooked [ the jackets will remain white and have a doughy consistency] serve them on a plate covered with the gravy. when you slice into them you will have the juice and flavour of the meatball that has been steamed inside its jacket. yum
• If there are any left over then the next day you can slice them in half and pop them under the griller until warmed and toasted.l