Separate the mince into two equal amounts, place 500g into a large saucepan and cover with water, add the carrot tops, carrot peelings, onionskin, onion ends, celery trimmings and anchovies. Bring to a boil, pop on a lid then simmer for at least 1 hour (2 is better).
Finely chop or grate the onion, carrot and celery then place in a large mixing bowl with the second 500g of mince. Add in the stock powder, Worcestershire sauce and egg then thoroughly mix.
Form the mix into 2cm balls and place into an oven tray and bake at 230C for 10-15 minutes.
Pass the stock through a fine strainer and serve in a bowl full of meatballs.
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