You will need:

½ cup of fine breadcrumbs
150mls of full cream Milk for the breadcrumbs
Touch of Olive oil and butter for sautéing
1 egg – lightly beaten
1 onion, peeled and small dice
500gms of Beef Mince
Salt and LOTS of Black pepper
½ teaspoon of allspice (optional)

To finish the sauce:

½ cup of Stock
½ cup of full cream milk and/or cream to finish
Flour to thicken (optional)

Pre-heat oven to 180ºc or 160ºfor a fan forced oven.
Mix the breadcrumbs with the 150mls of milk and set aside.
Gently cook the chopped onion in a little olive oil and butter in a large frypan until they are translucent.
Remove to a large bowl and then add the breadcrumb mixture, onion, egg, beef mince and
Seasonings. Mix thoroughly together by hand until firmly incorporated.

Using wet hands form the mixture into balls (about golf ball size).
Using the same pan you cooked the onion in (add a little more butter and oil if necessary) cook the meatballs in batches on a medium heat. Enough to brown them all over.
Reserve to an oven dish. When all the meatballs have been pan cooked pop them in the
pre-heated oven.

Make the sauce in the frypan by adding the stock and milk, scrapping the sides and whisking gently over a moderate heat. The sauce should be dark and creamy. Thicken if you wish.

To Serve:
Either just pour the sauce oven the meatballs and serve
Or
Place the sauce covered meatballs in the oven to keep warm till serving time
Or
Place the meatballs in the sauce in the pan, coat well and then serve

These meatballs are great when served with creamy mashed potatoes, sautéed red cabbage and Asian greens.