8 oz minced beef
1 T tomato ketchup
1 small onion, finely chopped
large pinch dried mixed herbs
salt & pepper
1 egg, beaten
2 oz Cheddar cheese
1 oz flour seasoned with salt and pepper
fat or drippings
10 fl. oz. beef stock (stock cube is fine)
1 tablespoon corn flour

Mix together the mince, ketchup, onion, egg and herbs, seasoning well with salt & pepper. Divide into 8 evenly sized portions. Cut the cheese into 8 cubes. Make a ball of the mince around the cheese cube and roll the meatballs in seasoned flour. Heat the fat in a pan and brown the meatballs. Pour off any excess fat. Add the beef stock, bring to the boil, cover and simmer for 30 minutes. Remove the meatballs to a hot serving dish and keep warm. Mix the cornflour with 1 T cold water. Stir it into the liquid in the pan over a moderate heat until it thickens and comes to the boil. Pour the gravy over the meatballs and serve. This goes well with potatoes (boiled or
mash) and the best of the vegetables in season. 
(serves 2)

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