Set aside a small amount of the herbs and combine the rest in a large bowl with the beef, pork, milk, egg, allspice and bread crumbs. Add a pinch of pepper and salt and mix together well by hand.

Split the mix in half and roll each portion into a tube shape. Cut each tube into 12-15 pieces, and then roll these portions into your meatballs using wet hands.

Place meatballs onto a greased tray and cover with cling wrap. Refrigerate for an hour.

Add some oil to a large skillet over medium heat. Once hot, add your meatballs and cook for around 12-15 minutes.

Move meatballs to a large tray or plate. Spoon away excess fat from the pan and add the flour, lemon juice, cream, the stock, a large tablespoon of the fruit jam, plus some salt and pepper for seasoning. Simmer for 5 minutes or until the mixture thickens a bit.

Put meatballs back into the skillet and roll around, so they’re coated with the sauce.

Serve the meatballs and drizzle the excess sauce from the skillet over the top, along with some of the fruit jam warmed up. Sprinkle herbs that were set aside earlier over the top.