450g/1lb Highland beef mince
50g/2oz fresh breadcrumbs
1 garlic clove, peeled and crushed
15-30ml / l-2tbsp Worcestershire sauce
15-30ml / l-2tbsp sweet chilli sauce
30ml / 2tbsp freshly chopped rosemary
30ml / 2tbsp freshly chopped chives
Salt and pepper
5ml / 1tsp sunflower oil
For the batter :-
100g / 4oz plain flour
15ml / 1tbsp freshly chopped thyme leaves
2 eggs, beaten
300ml / 1/2 pint milk
1. For the Batter, sift the flour and salt together in a large bowl.
Add the thyme and make a well in the middle. Pour the eggs into
the well and gradually beat or whisk in the flour at the same time pouring
in the milk little by little. Beat to form a smooth, thick batter,
about the consistency of double cream. Pour the oil into a non-stick
roasting tin and heat in the oven for 5 minutes.
2. Put the Highland Beef mince in a large bowl and add the remaining
ingredients, mix, and shape into 10 to 12 meatballs.
3. Carefully remove the heated tin from the oven and add the meatballs.
Return to the oven and cook for 5 to 8 mins until brown. Remove
and pour in the batter mix and cook for another 30/35 mins. Serve
with fresh vegetables and a good gravy