Hungarian meatballs

1.Combine pork mince, veal mince, breadcrumbs, half the parsley, all spices, egg and 1 tablespoon of the worcestershire sauce in a large bowl. Shape 2 tablespoons of mixture into 24 balls. Place on a plate. Cover with plastic food wrap. Chill 15 minutes.

2.Heat oil in a large, deep frying pan over moderate heat. Cook and turn meatballs, in batches, 2-3 minutes or until seared. Transfer to a heatproot plate.

3.Add onion and garlic to pan. Cook, stirring, 2 minutes. Stir in wine. Bring to the boil. Boil 2 minutes or until reduced slightly. Stir in tomato, cream and remaining sauce. Bring to the boil. Add meatballs, turn to coat. Reduce heat. Simmer, uncovered, turning meatballs occasionally, 12-15 minutes or until meatballs are cooked and sauce thickens slightly. Serve sprinkled with remaining parsley and mashed potato.