First, make the meatballs. Place the beef mince, pork mince, diced onion, garlic, breadcrumbs, egg, milk, salt, black pepper, white pepper, and allspice in a bowl.
500 g (1.1 lbs)beef mince, 250 g (0.5 lbs)pork mince, 1 onion, clove garlic, 4 tbsp panko breadcrumbs, 1 medium egg, 5 tbsp (75ml) full-fat milk, ½ tsp salt, ¼ tsp black pepper, ¼ tsp white pepper, ¼ tsp allspice
Mix it altogether with your hands, then form into 18-22 meatballs.
Heat 1 tbsp of the oil in a large frying pan (skillet) over a medium-high heat until hot.
2 tbsp vegetable or olive oil
Add half of the meatballs to the pan, and fry, turning occasionally, until browned all over. Transfer the meatballs to a tray.
Add the remaining oil to the pan and cook the second batch of meatballs in the same way, then transfer to the tray with the other meatballs.
Place the tray in the oven on low (150C/300F (fan)) to finish cooking through while you make the sauce (they only need 5 or 6 minutes).
Now start on the sauce. Add the butter to the pan that you cooked the meatballs in. Turn the heat down to medium and melt the butter.
3 tbsp unsalted butter
Add the flour and whisk it into the butter to form a roux (thick paste).
3 tbsp plain (all-purpose) flour
Add the beef stock a splash at a time, whilst stirring with the whisk, until fully combined with the butter-flour mixture and no lumps remain.
180 ml (3/4 cup) beef stock
Stir in the vegetable stock and bring to the boil.
120 ml (1/2 cup) vegetable stock
Add the cream, soy sauce, Worcestershire sauce, mustard, and salt and stir together to combine.
120 ml (1/2 cup) double (heavy) cream, 2 tsp dark soy sauce, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, ¼ tsp salt
Add the meatballs back to the pan along with any resting liquid from the tray.
Stir together to coat the meatballs in the sauce and cook for a further 3-4 minutes, then serve.
I like to serve my meatballs with creamy mashed potato, lingonberry jam, and green veggies, all topped off with a sprinkling of fresh parsley and black pepper.
Make them aheadTo make and reheat the meatballs separately from the sauce:I find it works better to make the meatballs and freeze them separately from the sauce. This is so you still get that nice crust on the meatballs. Cool, cover and refrigerate the meatballs and sauce for up to 2 days. Then reheat the meatballs in the oven on a tray in the oven at 180C/350F for 20 minutes. Cover them in foil for the first 10 minutes and remove the foil for the final 10 minutes.Reheat the sauce in a pan until piping hot, then stir in the meatballs.To make and reheat the meatballs mixed in with the sauce:If you wanted to make it ahead but don't want to store the meatballs and sauce separately (or if you're saving leftovers), then place the meatballs and sauce in a container. Cool, cover and refrigerate for up to 2 days.To reheat, place in a large frying pan over a medium heat and cover with a lid or foil. Heat through for about 10-15 minutes, turning the meatballs occasionally until they're piping hot throughout. You may need to add a splash of water or stock to the sauce if it thickens up too much during reheating.FreezingYes. Cool, cover and freeze the meatballs and sauce. You can freeze the meatballs separately from the sauce or mixed in with the sauce.Defrost in the refrigerator overnight and reheat as per the 'make ahead' instructions above (reheat the meatballs together or separately, depending on how you froze them).Nutritional information is approximate, per serving - based on this recipe serving 6 people. It does not include the serving suggestions of mashed potato, vegetables or lingonberry jam.