Meat Balls

In a Blender put the eggs, onion, fat, bread and seasoning, blend until smooth.

Put mince into a bowl and pour the blended mixture onto the mince add the Matzo and stir until well mixed. Leave for 30mins.

Wet hands under cold water. Take spoonfuls of the mixture and form into balls the size of small apples, flatten slightly to form into patties. Approx 6.

Put seasoned flour on a plate and dip each pattie into it, shake of excess flour.

Heat 2 tablespoons of oil into a heavy frying pan and fry meatballs steadily until they are a rich brown on both sides. Remove from the pan and fry the onion until soft. Pour a half pint of beef bouillon with salt & pepper and crushed bay leaf into the pan stir to release any meat juices.

Arrange the meatballs side by side into a shallow uncovered casserole dish, pour the gravy around them and cook for 45mins to 1 hr at Gas mark 2 -3.