Remove crusts from bread, place in a bowl, cover with 100ml milk, and soak for five minutes.
Add beef, pork, shallot, garlic, anchovies, and seasoning into a blender.
Squeeze excess milk from the bread, discard the milk, and add the bread to the blender.
Blend the ingredients until a thick meat mixture forms.
Roll the mixture into small walnut-sized balls using slightly wet hands.
Heat a non-stick pan with 5ml olive oil and 5g butter.
Fry meatballs in batches for 6-8 minutes until evenly browned.
Transfer the browned meatballs into a non-stick roasting tray.
Bake in the oven at 180°C for 15 minutes to finish cooking.
Combine stock, wine, shallot, garlic, bay leaf, mushrooms, and ketchup in a saucepan and boil.
Lower heat and simmer the sauce for 40 minutes.
Stir in 250ml cream, simmer until thickened, and season with lemon juice, salt, and pepper.
Remove meatballs from the oven and drain any rendered fat.
Serve meatballs with buttered kale, boiled potatoes, mushroom sauce, and redcurrant jelly.