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1
Preheat the grill to medium-high (unless you are making these in advance).
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2
Heat the oil in a pan and cook the onion over a low heat for 8-10 minutes until soft.
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3
As the onion goes translucent, add the spices and fry for a minute, then set aside to cool.
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4
In a shallow bowl, pour the yoghurt-milk mixture over the bread, making sure it's all moistened, and leave until the liquid has been absorbed.
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5
In a larger bowl, combine the mince, cooked onion, egg yolk and seasoning.
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6
Add the milk-soaked bread, then using your hands, mix everything together.
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7
Fry a spoonful of the mixture in a little butter and oil and, once cooked, taste it to check that you are happy with the seasoning.
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8
Then, taking a teaspoonful of mixture at a time, lightly roll between your palms to form meatballs.
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9
Grill straight away or, if you're making these in advance, set aside on a sheet covered with cling-film and keep refrigerated until you're ready.
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10
Grill the meatballs for 10-15 minutes until golden brown, turning them once halfway through.
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11
For the gravy: Bring the stock to the boil, simmer until reduced by half and then add the brandy.
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12
Simmer for a further minute or so until you can't smell any alcohol, then add the creme fraiche, brown cheese and cacao.
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13
Season to taste.
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14
Add the grilled meatballs to this sauce and simmer for 20 minutes.
