- 1 onion
- butter
- 300 g ground beef
- 300 g ground pork
- panko
- 225 ml whole milk
- 2 eggs
- flour
- 500 ml beef stock
- 200 ml double cream
- worcestershire
- 1 tablespoon Dijon
- 1 kg potatos
- Finely dica an onion and caramelise on med heat with 2 tbsp unsalted butter for ~20 min - then leave to cool.
- Get 300 g each of ground beef and pork.
- Add to a bowl with 55 g panko, 75 ml whole milk, 2 eggs, sea salt, black pepper, pinch nutmeg, 1 tsp all spice and the onions.
- Mix to combine and form your meatballs - should make ~20 - then refrigerate for ~30 mins
- Lace a pan with oil and 1 tbsp butter, bring to med-high, then sear your meatballs ~5-6 mins or until golden brown all over.
- Remove the balls, then add 2 tbsp plain flour. Mix till foaming, then go in with 500 ml beef stock and bring to a simmer.
- Reduce this by half, then add 200 ml double cream, a splash of worcestershire, 1 tbsp Dijon, sea salt and black pepper.
- Mix and reduce to get a thick, glossy sauce, then set aside - add more stock if too thick
- Peel and chop 1 kg of potatos and boil till fork tender ~25 mins.
- Mash the potatos and add 4 tbsp unsalted butter along with 150 ml warm whole milk, sea salt, black pepper and grated nutmeg - mix till smooth, using milk to adjust consistency.
- Bring the sauce back on the heat, then add the meatballs to warm and finish cooking - baste them on low.
- Once warmed through, plate up with mash, meatballs and the sauce. Top with parsley.