1. Preheat oven to 190°C (375°F)

2. In a large bowl, combine ground pork, 120 g (1 cup) of the flour, minced garlic, salt, and pepper. Mix until just combined. Form into 16 evenly sized meatballs and set aside

3. Heat a large skillet over medium heat and add a knob of butter. Working in batches, sear the meatballs on all sides until golden brown, about 6–8 minutes total. Transfer to a baking dish and bake for 15–20 minutes, or until cooked through

4. In the same skillet, melt 30 g (2 tbsp) butter over medium heat. Add diced bacon and cook until crisp, about 5 minutes

5. Add sliced mushrooms and cook until they release their moisture and begin to brown, about 6–8 minutes

6. Stir in diced tomatoes and cook for another 3–4 minutes, allowing excess liquid to reduce slightly

7. Sprinkle in the remaining 60 g (½ cup) flour and stir to coat. Gradually pour in vegetable broth, whisking constantly to avoid lumps

8. Reduce heat to low and stir in heavy cream. Simmer for 5–7 minutes, stirring occasionally, until the gravy is smooth and thickened

9. Season with salt and pepper to taste

10. Add cooked meatballs to the sauce and stir gently to coat

11. Garnish with chopped parsley and serve immediately