Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, and eggs and mix. Add milk and season well with salt and pepper.
Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (this will help them hold their shape whilst cooking)
In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
When browned, add to an ovenproof dish and cover. Place in a hot oven (180*C conventional or 160*C fan) and cook for a further 30 minutes.
To make cream sauce: melt butter in a pan. Whisk in plain flour and stir for 2 mins. Add vegetable stock and beef stock and continue to stir. Add double cream, soy sauce and dijon mustard. Bring it to a simmer and allow sauce to thicken.
Serve with your favorite mashed potatoes. Creamy mashed or mini new broiled potatoes and enjoy!