Swap it: For a bit of variety, you can replace pork and veal mince with chicken or pork mince, if preferred.
• 1 tblsp vegetable oil
• 25g butter, chopped
• 1 tblsp plain flour
• 1½ cups beef stock
• ¾ cup light cooking cream
• 500g pork and veal mince
• 1 onion, coarsely grated
• ½ cup fresh breadcrumbs
• 1 egg, lightly beaten
• 2 tblsps finely chopped fresh parsley
• ½ tsp ground allspice
• ¼ tsp ground nutmeg
To make meatballs, place all ingredients in a large bowl. Season with salt and pepper. Mix well. With damp hands, roll heaped tablespoons of mixture into meatballs.
Heat oil in a large, non-stick frying pan over a medium heat. Add meatballs. Cook, turning occasionally, for about 10 minutes, or until browned. Remove. Cover to keep warm.
Add butter to same pan. Stir until melted. Add flour. Cook, stirring, for 1 minute, or until lightly browned. Gradually stir in stock until smooth. Bring to boil. Return meatballs to pan. Simmer uncovered, for about 5 to 8 minutes, or until slightly thickened. Stir in cream. Season. Cook for 1 minute, or until hot.
Serve with redcurrant jelly, mashed potato and green beans, if desired.