Ensure the stirrer attachment is in place in the pan of the HomeCooker; set the temperature to 250°C. Add the beef stock and bring to the boil
Meanwhile, mix the beef and pork mince with the nutmeg, allspice, 1 tablespoon flour, salt and pepper in a large bowl; stir in the 1 tablespoon milk and egg. Shape into 20 meatballs
Reduce the temperature to 110°C; carefully place the meatballs in the stock, cover and simmer for 10 minutes. Remove the meatballs with a slotted spoon and keep warm. Carefully pour the stock out of the pan; set aside
Melt the butter in the pan of the HomeCooker for 3 minutes. Sprinkle in the flour and continue to cook for 1 minute, until a thick paste forms. Carefully remove the stirrer attachment and gradually whisk in the reserved hot stock
Replace the stirrer attachment and add the 100ml milk and fresh dill. Set the timer for 2 minutes so the sauce becomes smooth and thick; season with salt and pepper to taste
Gently place the cooked meatballs in the sauce and warm through for 5 minutes before serving
Tip: Serve over fresh pasta or hot rice. For a richer version, use single or double cream instead of milk
