|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Light cream/Evaporated milk||1⁄4 Cup (4 tbs)|
|Minced beef||1 Pound|
|Onion||1 Small, grated|
|Garlic||1 Clove (5 gm), crushed|
|Ground allspice||1⁄8 Teaspoon|
|Ground black pepper||To Taste|
|Oil||1⁄4 Cup (4 tbs)|
|Beef stock||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
Soak breadcrumbs in cream or evaporated milk and combine with ground beef, egg, onion, garlic, if used, allspice and seasoning.
Shape with moistened hands, into balls l 1/2-inches in diameter.
Heat oil in a heavy frying pan and brown meatballs on all sides.
Drain off excess oil.
Pour in stock and simmer, covered, for 20 minutes.
Remove meatballs to a hot serving dish and thicken the remaining liquid with a little cornflour blended with cold water.
Heat through until boiling, add extra cream and cook over a low heat, stirring, for 1 minute or until hot.
Pour sauce over meatballs and serve immediately.