Cheesy Meatballs in Barbecue Cream Sauce

Ingredients for 3 portions
    For marinating
400 gr of ground pork
150 gr of grated cheese
1 tsp of cassava flour/ corn starch
2 tbsp of Kikkoman soy sauce*
2 tbsp of Barbecue sauce*
2 tbsp of Worcestershire sauce*
2 tbsp of Sriracha Sauce*
1 tbsp of fine black pepper*
1 tsp of garlic powder*
1 tsp of dried nutmeg*
  *After mixing all * sauce for marinating, please separate 1,5 tbsp for the cream sauce

    For the dish
1 diced carrot
1 diced red paprika
1 diced onion
some chopped broccoli
300 ml of heavy cream
2 tbsp of vegetable oil

How to make

1. Mix all marinating sauce, except a tablespoon of cassava flour/ corn starch.
2. Separate 1,5 tbsp of the above sauce for the cream sauce later.
3. Mix the rest of marinated sauce with ground pork. Blend it well.
4. Add grated cheese and blend well together.
5. Sprinkle with a tablespoon of cassava flour or corn starch.
6. Use a spoon to make meatballs. Set aside.
7. On pan with high heat, stirred-fry all vegetable with a tablespoon of oil
8. After onion start to get soft, remove off the heat and transfer the veggies into another bowl.
9. Fry meatball with medium heat about 3 minutes on each side. You do not to fry them well-done. We just need a brownish set on each meatball.
10. Return the stirred fried veggies into the meatball pan. Reduce into low heat.
11. Pour heavy cream and the separated tablespoon of marinating sauce in. Mix gently and put a lid on to stew the meatballs about 5 minutes.
12. Check the sauce. If it is too thick, add a little water in. Let it stew with a lid on low heat about 10 minutes or until the cream sauce starts gently boiled.