Soak the breadcrumbs

• Pour the milk over the breadcrumbs in a mixing bowl.
• Let them soak until softened.

Make the meatball mixture

• Add the ground beef, ground pork, grated onion, egg, salt, black pepper and allspice to the breadcrumbs.
• Mix until just combined, without overworking the meat.

Shape the meatballs

• With damp hands, roll the mixture into small, even meatballs.

Fry the meatballs

• Melt the butter in a frying pan over medium heat.
• Fry the meatballs in batches, turning, until browned and cooked through.
• Transfer to a plate and set aside.

Start the cream sauce

• Melt the butter in a saucepan.
• Whisk in the flour and cook briefly until lightly golden.

Finish the sauce

• Whisk in the beef stock gradually until smooth.
• Stir in the cream, soy sauce and Dijon mustard.
• Simmer until the sauce thickens.

Combine and serve

• Return the meatballs to the sauce and warm through.
• Sprinkle with chopped parsley and serve.