Ingredients

• 300g beef mince
• 200g pork mince
• 50g fresh breadcrumbs
• 75ml milk
• 1 small onion, very finely grated
• 1 egg
• 1/4 tsp ground allspice
• A small pinch of ground nutmeg
• Salt and black pepper
• 1 tbsp vegetable oil
• 1kg floury potatoes, peeled and cut into chunks
• 50g butter, plus 25g for the gravy
• 100ml milk, warmed
• 25g plain flour
• 400ml beef stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 150g frozen peas
• Cranberry sauce, to serve

Method

1. Put the breadcrumbs and 75ml milk in a large bowl and leave for 5 minutes to soften. Add the beef mince, pork mince, grated onion, egg, allspice, nutmeg and a good seasoning of salt and black pepper.
2. Mix gently until combined, then roll into about 20 small meatballs. Try not to overwork the mixture or the meatballs can become firm.
3. Put the potatoes in a large pan of cold salted water. Bring to the boil and cook for 15-18 minutes until tender.
4. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Brown the meatballs in batches for 6-8 minutes, turning regularly. Transfer them to a plate; they will finish cooking in the sauce.
5. Reduce the heat to medium. Melt 25g butter in the same pan, stir in the flour and cook for 1 minute. Gradually whisk in the beef stock until smooth, then simmer for 2-3 minutes until the gravy starts to thicken.
6. Stir in the cream, Dijon mustard and Worcestershire sauce. Return the meatballs to the pan and simmer gently for 8-10 minutes, turning once or twice, until cooked through and the sauce is creamy.
7. Drain the potatoes well, return them to the pan and mash with 50g butter and the warmed milk until smooth. Season to taste. Cook the peas according to the packet instructions.
8. Spoon the mash onto warm plates, add the meatballs and plenty of creamy gravy, then serve with the peas and a little cranberry sauce.