Beef Meatballs with Horseradish Dumplings

Directions

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1.Mix the steak mince, onions, horseradish, thyme and bread crumbs, season well and shape into 20 meatballs. 2.Set aside in the fridge to firm up for 20 minutes. 3.In a heavy-based wide casserole, heat the oil over a medium heat. 4.Dust the meatballs in flour then brown on all sides; you may need to do this in batches. 5.Remove from the pan and set aside. 6.Bring to the boil then reduce to a simmer, allow to bubble for 15 minutes. 7.Heat the oven to 180C, 160C fan, 350F, gas 4. 8.For the dumplings, sift the flour and baking powder into a bowl, add the suet and horseradish and enough cold water to create a thick dough. 9.Shape into 8-10 balls. 10.Remove the casserole from the heat and add the meatballs, mix gently to coat in the sauce. 11.Scatter the dumplings over the top of the casserole and place in the oven, cover and cook for 20 minutes. 12.Turn the oven up to 200C, 180C fan, 400F, gas 6. 13.Cook for a further 5-10 minutes or until the dumplings are browned.