Ingredients (serves 4 people)

For the meatballs:

• 1 onion, diced
• 1 garlic clove, finely chopped
• 500-600g mince (beef, pork or a mix of both)
• 75g breadcrumbs
• 1 egg
• 50ml milk or single cream
• 1/4 tsp nutmeg
• 2 tbsp fresh parsley, chopped
• Salt and pepper

For the sauce:

• 25g butter
• 25g plain flour
• 100ml white wine
• 500ml beef stock
• 100ml double cream
• 2tsp soy sauce
• 1tsp dijon mustard

Serve with creamy mash and lingonberry jam or redcurrant jelly

Method

• Preheat oven to 200C/180C Fan
• Add all the meatball ingredients to a large bowl or mixer and mix until combined.
• Roll meatballs about the size of golf balls
• Heat 1tbsp and 2tsp olive oil in a large pan on a medium heat and fry off the meatballs until browned.
• Transfer to place on a baking tray. Cook for around 15-20 mins until cooked through
• Once the balls are in the oven, get your mash going. Peel and boil your potatoes – 15mins should do it.
• Now for the sauce. Add the butter to a large frying pan (make sure it will hold the meatballs later) and once it melts, add the flour. Mix together to make a roux and stir for a few minutes.
• Add the white wine and whisk vigorously until it’s all incorporated.
• Gradually add the beef stock, mixing along the way to avoid lumps.
• Let the sauce thicken up on a low heat and then add the cream, soy sauce, dijon mustart, and salt and pepper to taste.
• Add the meatballs to the sauce and simmer for 5-10mins while you mash up your potatoes.