Step 1

Put the pork mince, beef mince, onion, garlic powder, breadcrumbs, egg, salt, pepper and dill into a large bowl and mix well.

Step 2

Using damp hands, form 36 balls (they will be about 30g each if you want to be exact).

Step 3

Heat the 1 tbsp of oil in a large frying pan and add half of the meatballs. Stir for 5 minutes to brown and then remove and place on a plate.

Step 4

Continue with the other meatballs until they are all coloured.

Step 5

Heat the oil and butter spread in the same frying pan until melted and add the flour. Heat for 1 minute, stirring (with a small whisk if you have one).

Step 6

Gradually add the beef stock, stirring well until you have a thick sauce. Add the milk, Worcester sauce, mustard and cranberry sauce (if using) whisk in. (See notes below).

Step 7

Gently put all the meatballs into the sauce and cover the frying pan with a lid.

Step 8

Simmer over a gentle heat for 10 minutes until the meatballs are cooked through (if you have a meat thermometer use it to check them).

Step 9

Serve 6 meatballs per person and scatter over some extra dill.