Ingredients

• 2 thick slices of wholemeal bread
• 100ml/3½fl oz full-fat milk
• 250g/9oz lean beef mince
• 200g/7oz pork shoulder mince
• 1 small shallot
• peeled and chopped
• 1 small clove garlic
• peeled and crushed to a paste ia a pestle and mortar
• 2 anchovy fillets
• drained of oil and finely chopped
• salt and freshly ground black pepper
• 1 tsp olive oil
• 1 tsp butter
• 300ml/10fl oz chicken or vegetable stock
• 100ml/3½fl oz dry white wine
• 1 small shallot
• peeled and chopped
• 1 clove garlic
• peeled and crushed to a paste
• 1 fresh bay leaf
• 50g/2oz button mushrooms
• cleaned and finely sliced
• 1 tbsp mushroom ketchup
• 250ml/9fl oz double cream
• fresh lemon juice
• to taste
• salt and freshly ground black pepper
• 250g/9oz curly kale
• steamed or blanched in boiling water
• drained and tossed in a little butter with salt and freshly ground black pepper
• 5 small potatoes
• boiled
• 4 tsp redcurrant jelly

Directions

• For the pork and beef meatballs
• remove the crusts from the bread. Place into a bowl and pour over the milk. Leave to stand for five minutes.
• Place the beef and pork mince into a blender along with the shallot
• garlic
• anchovies and seasoning.
• Squeeze the excess milk from the bread
• discarding the milk
• and add bread to the blender.
• Blend until it forms a thick mixture.
• With slightly wet hands form the meat mixture into balls the size of a small walnut.
• Heat a non-stick pan and add a teaspoon each of olive oil and butter.
• Fry the balls in batches rolling them in the pan until they are evenly browned; this will take between 6-8 mins per batch.
• Lift the balls out of pan and place in a non-stick roasting tray.
• Heat the oven to 180C/350F/Gas 4. Put the meatballs into the oven to finish cooking for 15 minutes.
• For the mushroom sauce
• place the stock
• wine
• shallot
• garlic
• bay leaf
• mushrooms and ketchup into a saucepan and bring to the boil.
• Reduce the heat and simmer for 40 minutes.
• Pour in the cream and bring it back to a simmer and continue cooking for a few minutes until it is the consistency of a thin sauce. Adjust the seasoning with the lemon juice
• salt and freshly ground black pepper.
• Remove meatballs from oven and drain off any excess fat.
• Dish up alongside some buttered curly kale and plain boiled new potatoes. Spoon over the mushroom sauce and serve with redcurrant jelly on the side.