In a large bowl, add ½ cup bread crumbs and 60 ml of milk. Mix well and set aside for 15 minutes until the crumbs are well soaked. To this add, mutton mince, 1 egg, chopped onion, chopped garlic, nutmeg spice mix, salt, and black pepper powder. Mix well and refrigerate for a few minutes. This will help in shaping the meatballs easily. With help of a teaspoon, take a small portion of mince mixture and shape it into a small lime size meatball.

Heat 2 tablespoon butter in a saucepan and fry the meatballs on all sides for a couple of minutes on medium high flame.

Now reduce the flame, cover and cook the meat balls until fully done. This will take around 10 to 15 minutes.

Remove the meatballs and keep warm.

In the same saucepan with butter, add 3 tablespoon all-purpose flour. On low heat, roast the flour for 2 to 3 minutes. Now add 2 cups of stock of mutton, chicken or vegetable. Stir well to ensure there are no lumps. Once the sauce thickens, add cream, soy sauce, blackpepper powder, and salt if needed. Stir well until you get a smooth light brownish color sauce.

Boil 3 large potatoes in water along with 1 tablespoon salt. When the potatoes are cooked well, remove in a large bowl and discard the water. Mash the potatoes along with butter, milk, salt, pepper, dried oregano, smoked paprika (optional), and garlic powder. Mix well until you get a smooth and creamy mixture.

For plating: Spread a couple of tablespoons of mashed potatoes, place the meat balls on top and drizzle with the sauce. Garnish with chopped parsley and serve warm.