This is a seriously rich and tasty dish! Goes equally well with pasta, mashed potatoes or over veg.
400g minced lamb/mutton
4 slices un-smoked bacon
2 cloves garlic
2 spring onions
1/2 tsp ground cinnamon
1/2 pint (10 fl oz) beef (or other) stock
4 tbsp fresh dill or parsley, finely chopped
4 fl oz double cream
1 large egg yolk
Put the mince, bacon, garlic, onions and cinnamon in the food processor and blend until nearly smooth. Using wet hands form the mixture into meatballs. Brown the meatballs in batches in the cooking fat of your choice. Place into an oven proof dish with a lid. Pour the stock into the frying pan and bring to the boil, stirring to dislodge the tasty bits on the bottom. Pour the stock over the meatballs, cover and place in the oven. Bake for 40 minutes. Remove the meatballs from the stock and keep warm. Pour the stock into a pan and simmer to reduce by about a half. Beat the egg yolk and herbs into the cream. Season. Take the stock pan of the heat and stir in the cream mixture. Heat over a very low flame for about 10 minutes until the mixture thickens. Don't' allow to boil. Pour over the meatballs and serve.