To make the meatballs, combine breadcrumbs and milk in a large mixing bowl and let sit for 5 minutes to allow the milk to be absorbed.
Add the remaining ingredients and mix until well combined. Roll into small golf ball sized balls (this should make about 30) and place onto a roasting sheet tray lined with baking paper. Cover with cling wrap and chill for at least an hour to firm up.
Heat the oil in a shallow frying pan over medium heat. Cook the meatballs in batches for 10 to 15 minutes, or until golden all over. Remove meatballs from pan and set aside until needed.
Add flour and butter to the pan and cook for 1 minute. Gradually whisk in the stock, ensuring there are no lumps.
Add the all-purpose seasoning, Dijon mustard, jam, cream, and bring to a boil. Reduce to a low heat and return the meatballs to the pan.
Meanwhile, for the cauliflower rice, heat another frying pan over a medium heat. Add the cauliflower rice and spices and toast for 5 minutes, or until the rice takes on a golden nutty colour.
Serve the meatballs on the cauliflower rice and garnish with cucumber ribbons, fermented red cabbage, and fresh dill fronds.
Replace the meat with plant-based mince to make vegetarian meatballs.
Serve with a creamy potato mash swirled with MasterFoods™ Seeded Mustard for a heartier meal.
Add a sprinkling of MasterFoods™ Chilli Flakes to the meatballs for added heat.