Put the pork and beef mince into a large mixing bowl. Grate or finely chop the onion. Add the grated onion to the mince along with minced garlic, all spice, nutmeg and a small handful of finely chopped parsley.
Bring the meat mixture together by mixing with your hands until all of the ingredients are evenly combined.
Roll into small balls. This recipe will make approximately 30-40 meatballs dependent on your size preference.
Put the rolled balls on a plate and chill in the fridge for at least 30 minutes.
Once chilled, heat the oil in a large non stick frying pan and fry the balls until they have browned all over. This will take approximately 3-4 minutes each side. You will need to do this in 2 or 3 batches dependant on the size of your frying pan.
When the meatballs have browned, let them rest on some kitchen towel on a plate.
Drain any remaining oil from the frying pan, then add the coconut cream, tamari, vegetable stock, Dijon mustard, onion powder and garlic powder to the hot pan. Stir until combined.
Mix together the cornflour with a dash of cold water in a separate bowl, add to the gravy & stir well.
Add the meatballs back to the frying pan and let them simmer for 8-10 minutes until the sauce has thickened and the meatballs have cooked through.
Coconut cream - you can either buy this in a can or sachet or use the cream from an unshaken can of coconut milk - do not use coconut milk or the sauce will be too runny.