Ingredients

• 1 cup fresh bread crumbs (crust removed)
• 1/4 tsp each nutmeg
• 1/4 tsp allspice
• 1/4 tsp cardamom
• Salt and freshly ground black pepper
• 4 1/2 Tbsp butter, divided
• 1/2 medium brown onion, finely chopped
• 1 clove garlic, minced
• 1/4 cup milk
• 2 large egg yolks
• 700g pork mince
• 3 1/2 Tbsp plain flour
• 2 cups salt reduced beef stock
• 1/3 cup heavy cream
• 1 tsp Worcestershire sauce
• 1 Tbsp minced fresh parsley (optional)

Method

1. Preheat oven to 200C. Line a large rimmed baking tray with aluminum foil, spray with non-stick cooking spray.
2. Add bread crumbs, nutmeg, allspice, cardamom, 1 tsp salt (or to taste) and 1/2 tsp pepper to a large mixing bowl. Pour in milk and toss with a fork. Allow to rest whilst cooking onions.
3. Melt 1 Tbsp butter in a 30cm skillet over medium heat. Add onions and saute until softened and slightly golden brown, about 6 minutes. Add the garlic during the last 30 seconds.
4. Add pork mince to the bread crumb mixture along with egg yolks and onion mixture. Combine mixture to evenly distribute ingredients.
5. Scoop the mixture (about 2 tbsp each) and shape into balls. Transfer to prepared baking tray, spacing evenly apart.
6. Bake in preheated oven for about 20 minutes or until cooked through.
7. Meanwhile in the same skillet used to saute onions, melt remaining 3 1/2 Tbsp butter over medium-heat. Add flour and whisk until golden brown, about 2 - 3 minutes.
8. While whisking, slowly pour in broth and cream. Add in Worcestershire sauce, season with salt and pepper to taste.
9. Bring to a simmer over medium-high heat, whisking constantly. For a thicker consistency simmer over low heat for a few minutes.
10. Add meatballs to warm sauce and toss, then sprinkle with parsley. Serve warm with egg noodles or mashed potato.