Directions

1. Using a food processor, blitz the bread into crumbs. Add the shallots, garlic, parmesan and herbs - blitz again for 20-30 seconds.

2. Gradually add the meat while the processor is on low to combine with the seasoning mix. Once all the meat has been added, mix in the soured cream. You should now have a fairly smooth paste.

3. Divide the mix into 12-16 meatballs.

4. Heat the oil in a frying pan (or a large pan that you are able to cover with a lid) over a medium heat and add the meatballs. Gently fry them, letting them brown on all sides for 2-3 minutes.

5. Turn the heat down to low and add half of the stock to the pan. Cover and allow the meatballs to gently cook for 8-10 minutes.

6. Once cooked, place the meatballs in a serving dish to keep them warm.

7. Add the remaining stock to the pan and bring to boil. Add the mascarpone cheese and stir to create a creamy gravy.

8. Pour the gravy over the meatballs and sprinkle with a little parsley & parmesan. We serve this with buttered cabbage and salad :)