The Meatballs

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750gm ground beef

500gm ground pork

1 large egg

¾ cup panko breadcrumbs

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

½ tsp ground allspice

½ tsp ground nutmeg

1 tsp Pepper

2 Tbsp olive oil (for frying)

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The Sauce

150gm butter

⅓ cup flour - heaped

3-4 cups beef broth

1 tsp Dijon mustard

1 Tbsp Worcestershire sauce

¾ cup full fat sour cream

2 Tbsp chopped fresh parsley

Salt & pepper to taste

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1. Add all the meatball ingredients (except for the olive oil) to a fairly large prep bowl. Using your hands, mix it together and then form small balls about the size of a ping pong ball (2 ½ tbsp meat/meatball and should make 30-35 balls). Place the balls on a plate/board/baking sheet aside.

2. Add the olive oil to a large and deep skillet or a Dutch oven/pot and let it heat up for a few minutes over medium-high heat. Fry the balls in two batches until all sides are browned (about 5-7 minutes/batch). It's easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Transfer meatballs to a plate.

3. Pour out most of the fat from the skillet, but keep the browned bits in for extra flavor (don't wipe it out).

4. Reduce the heat to medium and add the butter to the skillet. Once it’s melted, stir in the flour and cook, stirring often, for a few minutes until the roux starts to turn golden.

5. Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce. You may not need all of the stock, keep any spare aside in case the sauce gets too thick and you need to thin it out a little.

6. Whisk in the Dijon mustard and Worcestershire sauce.

7. Add the balls back to the pan and cook for about 10 minutes or until the meatballs are cooked through and the gravy thickens to your liking (it's not meant to be a super thick gravy).

8. Turn off the heat and stir in the sour cream. I like take out some of the sauce and add it to a cup and mix the sour cream in & add back to the pan.

9. TASTE! then Season with extra salt & pepper as needed. Sprinkle with fresh parsley and serve immediately.

Tips

1 Best served with Mash Potato & green vege or on Pasta/couscous or rice

2 Make ball mix in advance, cover and leave in fridge 1hr + for a better tasting ball