Step 1

Add the meatball ingredients to a mixing bowl and mix together. Divide the mixture into 12 and shape into 12 meatballs.

Step 2

Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the meatballs and fry for 4 minutes, until sealed on all sides. Remove to a plate.

Step 3

Re-spray the pan and add the mushrooms and onions.  Fry for 10 minutes, until they are soft and beginning to brown.

Step 4

Add the stock cube, mustard and Henderson's relish to the boiling water. Pour into the pan and simmer rapidly for 5 minutes. The liquid should have reduced a little and begun to thicken.

Step 5

Add the meatballs back to the pan and simmer for 15 minutes, until the meatballs are cooked through and sauce has reduced.

Step 6

Turn off the heat and add the cream cheese, stirring until completely blended. Season to taste with salt and pepper.

Step 7

Sprinkle with parsley and serve with your choice of accompaniment.