Remove the crusts from the bread & tear it into small pieces & place in a small bowl with the milk, let stand for 5 minutes.

Grate onion.

In a large bowl place mince beef, egg, onion, nutmeg, cinnamon & bread. Combine all of the indigents together & roll into golf ball sized balls.

Heat the oil in a large frying pan over medium to high heat. Cook the meatballs turning to brown on all sides. Using a slotted spoon transfer to a plate.

Add the stock powder to the boiling water in the measuring jug

Add the flour to the frying pan, cook stirring for 1 minute. Slowly add the stock & cream to the flour mix, stirring as you add it.

Bring sauce to the boil, then add the meatballs.

Reduce heat to medium & cook for 10 minutes or until meatballs are cooked through & sauce has thickened.

Serve with creamy mashed potatoes & steamed vegetables.