1clovegarliccrushed, don’t bother to peel, just use a garlic crusher
Instructions
For the meatballs
Put both the beef and pork mince in to a mixing bowl.
Add the butter, half the egg, pepper, salt, garlic, allspice, nutmeg and onion. Basically, lob it all in.
Get in there with your hands, it’s the only way, and mix it up good.
If you feel it’s not wet enough to mould into balls that will stay formed, add a little more egg – just don’t make it too wet, otherwise – well, just don’t, the sound alone will put you off.
Roll the mixture into evenly sized balls, just smaller than a squash ball.
Heat a pan, medium high heat and brown them off on all over and then set aside.
For the sauce
Get some beef stock on the go, about 300ml.
Using the same pan that you browned the meatballs in, add the butter. As it melts, add the flour – sieving it prevents lumps and make it slightly easier. Mix the flour and butter with a whisk to form a roux.
Once smooth, add the cream with a few twists of pepper.
Mix together and add half the parsley.
Pull it together
There are two ways you can do this. Either, add the meatballs to the sauce in the pan, cover and cook over a low heat for 10 minutes (don’t let it catch).
Or the way I’ve done it here, pre-heat the oven to 180 degrees (360 farrenhiet).
Pour the sauce into an oven dish (big enough to accommodate all the balls with overcrowding) and place the meatballs in with their top surface uncovered.
Put in the oven for 15 mins and you get a slightly crunchier top on the meatballs whilst they’ve poached in the sauce.
Take out, throw the rest of the parsley over the top and serve with some pickled vegetable and a few dollops of Dijon – I added a little raw red cabbage on the side.