Mix the breadcrumbs with 50ml of cream, the egg, garlic, white pepper, nutmeg and some salt and leave to soak for 5 minutes.
Add the beef mince, onion and most of the parsley, season to taste, then mix really well. Using your hands, form the mixture into 20 balls.
Add the potatoes to a pan of cold water, bring to the boil and cook for 15-20 minutes until soft. Drain, then mix in the butter, milk, seasoning and mash well.
Heat the olive oil in a large, non-stick frying pan and cook the meatballs in batches for 2-3 minutes until brown all over, then transfer to a warm plate.
Stir the flour into the pan, scraping up any cooking juices and cook for 1 minute, then whisk in the stock and bring to a simmer. Cook for 2 minutes then stir in the cream and add the meatballs back to the pan and cook for 2-3 minutes.
Blanch the broccoli for 3 minutes then drain and season.
Serve the mash with the meatballs, gravy, broccoli and spoonful of redcurrant jelly.