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Meatballs in Jackets with thick onion gravy

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.


  • 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


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