Meatballs:
1 kg mince
50g breadcrumbs
salt & pepper
2 beaten eggs
Sauce:
75g butter
1 large chopped onion
2 tbsp flour
500ml stock
6 dessert spoons Farmhouse Preserves Chutney (Our favourite is Devilled Hot and Spicy)

Preheat oven to 350F. Mix mince, breadcrumbs, salt, pepper and eggs together and form into balls. Bake in a covered casserole dish for 35mins. Drain off excess fat. Meanwhile, melt butter in large pan, sauté the onion and garlic until soft. Add flour, stirring constantly and cook for one further minute. Gradually add boiling stock and whisk into smooth texture. Pour over meatballs, cook uncovered for 20-30mins, add chutney, and return to oven for five minutes. Serve with rice.

Our Chutneys also go fantastically with cheeses, game and pork pies, and all cold cut meats.