• Servings: 4
  • Difficulty: Easy
  • Print


  • 250g minced pork
  • 125g panko breadcrumbs
  • 1 tbsp parsley, chopped
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 75g onion, finely chopped
  • 2 cloves minced garlic
  • Freshly ground black pepper
  • Pinch of sea salt
  • 1 egg
  • 1 tbsp olive oil
  • 5 tbsp butter
  • 3 tbsp plain flour
  • 500ml beef stock
  • 250ml double cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard


  1. In a bowl combine the beef, pork, panko, parsley, allspice, nutmeg, onion, garlic, black pepper, salt and egg.
  2. Form 20 meatballs. In a large frying pan, heat olive oil and 1 tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  3. Add the remaining butter and flour to the pan and whisk smooth. Add the beef stock, cream, Worcestershire sauce and Dijon mustard and simmer until sauce starts to thicken. Season to taste.

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