Ingredients:
Meatballs
500g beef mince
250g pork mince
1 onion finely chopped
1 clove of garlic (crushed or minced)
100g breadcrumbs
1 egg
5 tablespoons of milk (whole milk)
generous salt and pepper
Cream Sauce
dash of oil
40g butter
40g plain flour
150ml vegetable stock
150ml beef stock
150ml thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
Method:
- Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, eff, 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 2 hours (this will help them hold their shape whilst cooking).
- In a frying pan, heat oil 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 350 F (180 C conventional or 150 C fan) and cook for further 30 minutes.
- Melt 40g of butter in a pan. Whisk in 40g of plain flour and stir for 2mins. Add 150ml of veg stock and 150ml of beef stock and continue to stir. Add 150ml of double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken.
- When ready to eat, serve with your favorite potatoes - either creamy mash, or mini boiled potatoes. Enjoy!
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