|Chicken stock||1 Cup (16 tbs)|
|Pork sausage meat||1⁄2 Cup (8 tbs)|
|Fresh breadcrumbs||3 Tablespoon|
|Dried mixed herbs||1⁄2 Teaspoon|
|Chopped parsley||2 Teaspoon|
|All purpose flour||6 Tablespoon|
|Cooked peas||3⁄4 Cup (12 tbs)|
Place the milk and chicken stock in a saucepan with the bay leaf, peppercorns, cloves and peeled and quartered onion.
Bring very slowly to the boil; remove from the heat and allow to infuse for 20 minutes.
Meanwhile, make up the meat balls by mixing the sausagemeat, breadcrumbs, herbs, parsley, salt and pepper together.
Make into eight even-sized balls.
Strain the milk into a measuring jug.
Melt the butter or margarine in a large pan, add the flour and cook for 1 minute, then gradually blend in the strained milk.
Bring to the boil, stirring.
Add the meatballs and simmer for 10-15 minutes.
Stir in the cooked peas.
Taste and adjust seasoning if necessary.