Combine the Minced Pork, walnuts, onion, egg and English mustard, and mix to a smooth consistency. Season to taste with salt and pepper and divide the mixture into 12-16 portions. Wet your hands slightly before forming the mixture into balls.
Heat a large frying pan over a medium heat, add the oil and cook the meatballs for 10-12 minutes, or until nicely coloured and cooked through. Set aside and keep warm.
Deglaze the pan with the stock and cognac, then add the wholegrain mustard and cream and reduce over a high heat until the sauce thickens. Place the meatballs back in the pan and warm through.
Serve with rice or mashed potatoes.
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