One of Dads' favourites and what we grew up looking forward to. A winter bowl of juicy meatballs wrapped in a short pastry jacket then boiled in stock and served with thick and rich onion gravy. Great the next day sliced in half and grilled to heat.
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