Herby pork meatballs in ale gravy

• 450 g (1 pound) minced pork
• 100 g (1 cup) fresh breadcrumbs 1 thick slice of toast
• 4 slices pancetta or bacon
• 2 banana shallots peeled
• 6 fresh sage leaves
• 2 small sprigs fresh rosemary
• 1 tbsp English mustard
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp ground black pepper
• 1 egg
• vegetable oil to fry
• 1 tbsp rosemary & 1 tbsp fresh sage very finely chopped, to serve

For the gravy

• 500 ml (2 cups) brown ale
• 480 ml (2 cups) chicken stock
• 2 garlic cloves skin on
• 2 shallots halved, skin on
• 2 rosemary sprigs
• 1 tbsp brown sugar
• 2 tsp cornflour cornstarch diluted in a little cold water