Ingredients

• 200g/7oz Maris Piper potatoes
• peeled and cut into chunks
• 1 free-range egg
• beaten
• 2 tbsp butter
• 1 small red onion
• finely chopped
• 250g/9oz beef mince
• 250g/9oz pork mince
• ½ tsp ground allspice
• small bunch flatleaf parsley
• finely chopped
• 2 tbsp single cream
• salt and freshly ground black pepper
• 3 tbsp unsalted butter
• 1 small red onion
• finely chopped
• 1 carrot
• peeled and finely chopped
• 400ml/14fl oz beef stock
• 1 tbsp plain flour
• pinch ground allspice
• 150ml/5fl oz single cream
• 1 tbsp soy sauce
• 2 tsp redcurrant jelly
• 700g/1lb 9oz Maris Piper potatoes
• peeled and cut into chunks
• 25g/1oz butter
• 50ml/2fl oz whole milk
• 2 tbsp freshly chopped dill
• plus a few sprigs to serve

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• To make the meatballs
• bring a large saucepan of salted water to the boil and cook the potatoes until tender. Drain and mash with a potato masher. Tip into a large bowl and mix in the egg.
• Melt 1 tablespoon of the butter in a heavy-bottomed saucepan over a medium heat. Fry the onion for 5 minutes
• or until soft
• and add to the potato mixture.
• Set aside 1 tablespoon of the beef mince for the sauce. Add the remaining beef mince and all the pork mince to the potato mixture
• along with the allspice
• half the parsley
• the cream
• a teaspoon of salt and a good pinch of pepper. Mix well. Roll the meatballs into 3cm/1¼in balls
• cover with cling film and put in the fridge.
• To make the sauce
• melt 2 tablespoons of the butter in a saucepan over a medium heat. Add the onion and carrot and cook for 5 minutes. Add the reserved beef mince and the beef stock and simmer for 15 minutes
• then strain into a jug.
• Using the same saucepan
• melt the remaining butter with the flour and allspice. Slowly pour the sauce back into the pan
• whisking all the time
• and allow to thicken. Stir in the cream
• soy sauce and redcurrant jelly. Bring to a simmer and season to taste. Set aside.
• Grease a large baking sheet with the remaining butter and put in the oven for 3 minutes. When hot
• place all the meatballs on the sheet and return to the oven. Roast for 10 minutes
• turning halfway
• until the meatballs are browned and cooked through. Transfer to an ovenproof serving dish. Turn off the oven and return the meatballs to the oven to keep warm.
• To make the mashed potato
• bring a large saucepan of salted water to the boil and cook the potatoes for 15 minutes
• or until tender. Drain and pass through a potato ricer back into the pan. Add the butter and milk and mash well using a potato masher. Season to taste and stir in the dill.
• Reheat the sauce and pour over the meatballs. Sprinkle with the remaining parsley and dill and serve with the mash.