Preheat oven to 180C fan bake 

Remove the crusts of the bread and tear into a few chunks, pour over milk and leave to soak for a few minutes 

Add the pork mince, blow my coals, finely diced onion and egg.

Mix thoroughly. We wear gloves and use our hands to get a really well combined mix and to break up the bread 

Don’t be alarmed that it’s a sticky mixture, it makes me lovely light meatballs 

Take large teaspoons of the mince and roll into balls and place on a lined baking tray.

Bake for 10-12 minutes or until lightly golden 

To make the sauce melt the butter in a large shallow casserole or fry pan over a medium heat. Add the sliced mushrooms 

Sauté the mushrooms for 1-2 minutes 

Add blow my coals and stir through 

Add beef stock and mustard, simmer for a minute or so 

Add the cream and simmer for 5 minutes over a medium heat 

Remove the meatballs from the oven 

Dissolve cornflour in a little water and add the slurry to the sauce to thicken. Cook out for a minute before adding the meatballs to the sauce 

To serve we cooked some egg fettuccine and added an additional teaspoon of herb de Provence better and some fresh parsley to toss through the pasta 

You can serve the meatballs with pasta, mash or rice. Which ever you prefer 

Fresh chopped parsley is a great garnish for the meatballs