Faggots and Mash were the meatballs I grew up with a staple of the Midlands in the UK have sadly fallen out of favour but these old skool classics are still my favourite!
Heat the oil in a pan and fry off the onion, garlic, sage and thyme and fry on a low-medium heat for 10 minutes to soften but not colour.
Get your butcher to grind the meat and offal for you or do it yourself and mix it together with all of the ingredients apart from the flour and form into 100g faggots.
Heat your oven to 200°C with a heavy based skillet or frying pan.
Roll the faggots in the flour.
Add 1 Tbsp of oil to the pan and add faggots and cook for 25 minutes turning 2 or 3 times.
Now make the gravy, heat a pan over a medium high heat and add the oil and butter.
Add in the sliced onion and cook for 10 minutes.
Sprinkle over the flour and stir and cook for 2-3 minutes.
Pour in the beef stock, Worcestershire sauce and the tomato puree stirring all the while.
Reduce the heat to low and cook for 10 minutes.
Taste your gravy and add salt and pepper as required, now pour over your faggots and cover the pan with tin foil.
Reduce the heat to 160°C and cook for an hour and a half.
Peel the potatoes and cut into evenly sized pieces and boil in salted water until cooked.
When the potatoes are almost cooked heat the cream and butter in a pan until melted.
Either mash the potatoes or put them through a potato ricer and then stir in the melted butter and cream mix.
Finally boil some peas and serve.
This serves 4, they freeze really well like any other meatball. I usually freeze with some of the gravy and then defrost before reheating in the oven in a foil 'container'.