Finely dice the shallot, garlic and sweat in a pan with a little oil and a pinch of salt. Once soft allow to cool.
Next de-sinew the lamb kidneys (you can get your butcher to do this) and dice into small pieces then mix with the beef and pork mince.
Then, chop the parsley and with the spices, oats, egg and cooked shallots, add a generous pinch of salt and pepper and thoroughly mix everything. Roll the mix into small balls about 70g each and set aside in the fridge until needed.
Next, dice the garlic and shallots for the sauce and allow to sweat in a saucepan on a medium heat, once soft add the Armagnac and allow it to reduce. Once reduced, add the chopped prunes and double cream and bring to a gentle simmer then set aside.
When you are ready to cook the meatballs, take a medium-sized pan and gently heat with a little oil. Colour the meatballs on all sides and then add the cream sauce and allow it to simmer for a few minutes till the meatballs are cooked through.
Finish with the rest of the parsley and serve the meatballs with your choice of pasta and cover generously with a Parmesan
Ready to serve.