In a large mixing bowl add the minced beef, minced pork, diced onion, breadcrumbs, allspice, nutmeg, paprika, salt, pepper, egg and garlic.

Get stuck in with your hands and mix it well until it is well combined.

Roll the mix into meatballs. You can make them as big or as small as you'd like.

In a large frying pan, add a little oil, then over a medium to high heat cook the meatballs, turning frequently until they are browned all over.

Transfer them to a side plate and set aside whilst you get the gravy ready.

In the same pan, add the butter and melt over a medium heat.

Once melted, add the flour and stir well. Cook for one minute.

Gradually pour in the beef stock, whisking well in between. Keep going until all the beef stock has been used.

Bring it to the boil, then turn it down to a simmer.

Pour in the double cream, then add the worcestershire sauce and the dijon mustard. Season to taste.

Add the meatballs back into the sauce and stir well. Cook for a few minutes until the meatballs are cooked through.

Sprinkle with fresh parsley.

Serving suggestion: serve with mashed potato and green vegetables.