Mix together the pork mince, beef mince, breadcrumbs, onion, nutmeg, garlic, seasoning and eggs in a bowl until combined.

Roll the meat into 20 small meatballs.

Heat the oil in a frying pan, add the meatballs in two batches and brown on all sides until cooked through. This might be up to 8 mins for 2 batches. Remove meatballs into a paper towel lined plate and set aside somewhere warm.

Add the butter into the pan and melt it before adding in the flour and stirring for 1 min until the flour turns a light brown.

Then slowly whisk in the stock and cook, whisking constantly for up to 2 mins until you end up with a slightly thickened gravy.

Then mix in the double cream and redcurrant jam and season well.

Reduce to a low simmer, add in the meatballs and cook for a couple of mins until heated through.

Switch off the heat, garnished with parsley and serve with pasta, mash etc.