Ingredients
Preparation
Combine beef and pork mince (ground beef and pork) and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (this will help them hold their shape whilst cooking).In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.When browned, add to an ovenproof dish and cover. Place in a hot oven at 180 degrees Celsius (350 degrees Fahrenheit) and cook for a further 30 minutes.Melt butter in a pan. Whisk in flour and stir for two minutes. Add the vegetable stock and beef stock and continue to stir. Add the heavy cream, soy sauce and Dijon mustard. Bring it to a simmer and allow the sauce to thicken.When ready to eat, serve with your favorite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!
