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🥘 Ingredients

  • 1 large onion
  • 1 tablespoon of balsamic vinegar
  • 3 cups (720ml) beef stock
  • 6 tablespoon of low fat cream cheese
  • 1/2 teaspoon of dried rosemary
  • salt and black pepper
  • pinch fresh chopped Italian parsley
  • 600g (21oz) of extra lean ground beef (mince) - 5% fat
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of salt

👩‍🍳 Instructions

  1. Preheat oven to 180c fan, 200c, 400f (gas mark 6)
  2. Spray a deep frying pan over a medium high heat with some low calorie spray
  3. Add the onion and fry until softened.
  4. Add the balsamic vinegar and continue to fry for approx 5 mins till the onions are a nice caramelized colour.
  5. Add the rosemary and stock and bring to a boil
  6. Reduce heat, cover and simmer for 20 mins
  7. While the gravy is simmering - add the ground beef to a bowl along with the salt and onion powder.
  8. Mix together
  9. Form into meatballs
  10. Place on a baking tray lined with parchment paper
  11. Spray over the top with low calorie spray
  12. Place in oven and bake for 10 mins
  13. Remove and set aside.
  14. Once gravy has simmered, add to a blender and blend till smooth.
  15. Add back to pan over medium heat
  16. Add in the cream cheese and bubble until melted and creamy
  17. Add in the meatballs and simmer for 10 mins till meatballs are cooked through and sauce has reduced and thickened.
  18. Sprinkle with fresh chopped Italian parsley and season to taste with salt and black pepper.
  19. Serve with Mashed Potatoes, Sweet Potato Mash or Cauliflower Mash, plus your choice of veg and lingonberry (or cranberry sauce)

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