In a large mixing bowl combine the pork and beef mince along with the finely chopped onion and beaten egg. Season well with salt and pepper. Using your hands mush together to combine really well. Wet your hands then form mixture into small meatballs. You should be able to make 14-16 in total.

In a saucepan over a medium heat add in the beef/veg stock mixture (stir it through the boiling water until dissolved). Bring to a gentle simmer. Add in the soy sauce, and Dijon mustard. Stir to really well to combine. Next add the almond milk, stir well again. Continue to simmer gently.

In a large frying pan add some oil and once hot add in the meatballs. Brown them off slowly and gently fry over a medium low heat. Add a little more oil in whenever you feel they need extra so they don't dry out.

Returning to the gravy, once it's reduced down by roughly a third remove from the heat and allow to cool for a couple of minutes. Season with salt and a small pinch of white pepper to taste. Add in the quark/Greek yogurt (off the heat so it doesn't split), and using a whisk, whisk really quickly until a lovely creamy brown coloured gravy is created.