Directions

1. Heat 1 tbsp oil in a pan and finely chop the shallot. Add to the pan and cook until soft and translucent.

2. Add the garlic and cook for a further minute and then leave to cool.

3. Mix the pork mince, breadcrumbs, shallots, egg, nutmeg and seasoning until combined then form 16 meatballs. Chill the meat balls for 15 mins in the fridge.

4. Heat the remaining oil in the pan. Add your chilled meatballs and cook for 5 - 10 mins, turning occasionally until browned all over.

5. Add the stock and simmer for around 8-10 mins to reduce slightly.

6. Stir in the mustard and soured cream, season to taste and serve.