Instructions: Soak the bread for a few minutes in water then squeeze it dry.

Mix together the bread and minced meat mashing it vigorously with a wooden spoon until it forms a paste.

Add salt pepper and mustard powder and beat in the egg.

If you have a food processor put in all the ingredients and switch on for a few seconds.

Flour your hands and shape the meat into balls about the size of a table tennis ball.

Fry them in 25g of the butter turning them over and over until they are evenly brown and crisp about 68 minutes.

Remove the meatballs from the pan.

Melt the remaining butter in the pan stir in the flour and then the stock.

Bring to the boil stir in the horseradish sauce and lemon juice and add salt and pepper to taste.

Return the meatballs to the pan cover and simmer over low heat for 3 minutes.

Taste and adjust the seasoning if necessary.

Garnish with the parsley and serve hot.

Serves 4

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