Instructions

1. Place the bread and milk in a bowl and leave to stand for 5 minutes. Add the onion, mince, egg and spices and season. Mix well and roll into bite sized meatballs.
2. Heat the oil in a large frying pan over a medium heat. Cook the meatballs, turning, for 5 minutes, or until browned all over. Drain on kitchen paper.
3. Add flour to the pan and cook, stirring, for a minute, or until bubbling. Stir in the stock and cream, and bring to the boil. Return the meatballs to the pan and reduce the heat to a slow bubble.
4. Simmer for ten minutes until the meatballs are cooked though and the sauce has thickened. Sprinkle with dill and serve with mashed potato and cranberry sauce.