To make your meatballs, tip the mince into a large bowl. Add the egg, breadcrumbs, some salt and pepper, and half of the chopped parsley and dill. Mix together well with your fingertips. Add more breadcrumbs if the mixture is very sticky and wet.

Roll the meat into small balls, about the size of a golf ball. Heat the oil in a large saute pan and add the meat balls. Fry over a medium heat for 10-15 minutes, turning often, until golden brown.

Remove the meatballs from the frying pan and add the chopped onion. Stir in the flour, then pour in the brandy. Once all of the brandy is absorbed, gradually add the water a little at a time, stirring often. Then pour in the double cream and remaining parsley and dill. Return the meatballs to the pan and heat through – and you’re done!