Waffle-Based Meatballs with Onion Gravy and Buttery Mash
A classic British dish featuring meatballs served with rich onion gravy and creamy mashed potatoes.
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- •2 Onionssliced thinly
- •1 dollop Beef dripping(optional)or vegetable oil
- •1 tbsp Butterfor roux
- •1 tbsp Plain flourfor roux
- •1 tsp Sage(optional)dried
- •500 ml Beef stockuse any brand
- •2 tsp Worcestershire sauce
- •1 Bay leaf(optional)
- •4 Potatoespeeled and chopped
- •100 ml Milk(optional)for mash
- •200 g Butterfor mash
- •1 tsp White pepper(optional)for seasoning
- •Salt(optional)to taste
- •200 g Frozen peas(optional)for serving
- 1
Slice onions thinly and cook on low heat with beef dripping until caramelized (1.5 to 2 hours).
2h 0m
- 2
Add butter and flour to onions to make a roux, cook for 1 minute.
1 min
- 3
Add sage and cook for another minute.
1 min
- 4
Gradually add beef stock, stirring to avoid lumps, then add Worcestershire sauce, salt, and bay leaf. Simmer gently.
10 min
- 5
Peel and chop potatoes, boil until tender, then drain and mash with butter, milk, salt, and white pepper.
30 min
- 6
Cook frozen peas in boiling water for 2 minutes, then drain.
2 min
- 7
Warm meatballs in onion gravy for 5 minutes before serving with mash and peas.
5 min
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