Best meatballs around

THE best meatballs are smothered in the most amazing rich and creamy gravy.

■ 1kg of ground beef

■ ¼ cup of breadcrumbs

■ 1 tablespoon of parley

■ ¼ teaspoon of mixed spice

■ ¼ teaspoon of nutmeg

■ ¼ of a finely chopped onion

■ ½ teaspoon of garlic (crushed or dry)

■ Salt and pepper to taste

■ 1 egg

■ 1 tablespoon of oil

■ 5 tablespoons of butter

■ 3 tablespoons of flour

■ 2 cups of beef stock

■ 1 cup of cream (I always use UHT)

■ 1 tablespoon of Worcestershire sauce

■ 1 teaspoon of mustard paste

Combine mince, breadcrumbs, parsley, spice, nutmeg, onion, garlic, pepper, salt and egg.

Roll into balls until all ingredients are used. In a large frying pan heat oil and one tablespoon of butter together. Add the meatballs and cook, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.

Add four tablespoons butter and flour to a saucepan and whisk until it turns brown. Slowly stir in beef stock and cream. Add Worcestershire sauce and mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

Add the meatballs into the sauce and simmer for a few minutes. Serve over egg noodles or rice.