Add all the meatball ingredients into a mixing bowl, get stuck in with your hands and mix until it’s well combined.

Roll the mix into 12 equal sized meatballs. If they are soft, then pop them into the fridge or the freezer for a little while to firm up. Otherwise get cooking.

Heat some cooking oil in a large frying pan over a medium to high heat. Cook the meatballs until they are golden brown all over. Then remove them from the pan and set aside.

Add in the onion and cook until it softens. Once soft, chuck in the garlic and cook for a further minute.

Pour in the chicken stock and the double cream, then add the smoked paprika, and Worcestershire sauce. Stir well.

Get the meatballs back in the pan, then bring to the boil and cook until the sauce has thickened.

Stir through the chopped parsley, then taste for seasoning.

Dish it up with mashed potato, and some seasonal veggies. Enjoy!