In a large mixing bowl add the minced beef, breadcrumbs, an egg, paprika, salt and pepper. Get stuck in and mix it well until it’s well combined.

Roll the mix into 16 equal sized meatballs.

Heat a little oil in a large frying pan over a medium to high heat. Fry the meatballs until they are golden brown all over, then remove them from the pan and set aside.

Using the same pan, cook the diced onion for 4-5 minutes until they start to soften.

Add the mushrooms and cook for a couple of minutes, then add in the garlic and cook for a further minute.

Pour in the beef stock, then add the crème fraiche, and Dijon mustard. Stir well, then get the meatballs back in the pan.

Bring it to the boil and cook until the sauce thickens, and the meatballs are cooked through.

Season to taste then stir through the chopped parsley. Serve over mashed potato.