Step 1

In a large bowl combine both ground pork and beef, breadcrumbs soaked in beef stock or milk if using, finely grated onion, 1 beaten egg, allspice, salt, pepper and Worcestershire sauce. (To test the balance of spices and seasoning pinch off a small amount of the mixture and fry for a taste test.) Adjust seasoning if needed.

Step 2

Shape the meatballs by rolling them in your hands. You should get approximately 25 golf ball sized meatballs. Brown the meatballs in 1 tbsp of vegetable oil on high heat until nicely brown on the outside but not cooked all the way through. Remove to a large bowl.

Step 3

To the same pan add 1 tbsp of butter and saute the onion over low heat for 5 minutes, then add the flour and mix it in the melted butter to form a paste, continue cooking for a 1-2 minutes until it smells slightly nutty. Add the beef stock while stirring to prevent lumps, then add single cream or cream alternative (see recipe notes), Worcestershire sauce, salt and pepper to taste, bring the sauce to a boil.

Step 4

Add the meatballs back to the sauce and spoon the sauce over them, cover with a lid and simmer over low heat for 10 minutes. Stir halfway through to prevent burning. Taste the sauce and add salt if needed.