Grate onion using a standard box grater.

Scrape onion and juices into a bowl. Add bread and mix well - onion juice should make bread soggy. Set aside to soak for 1 minute.

Add remaining Meatball ingredients EXCEPT oil. Mix well.

Using a tablespoon measure, dollop on work surface to form 25 - 30 meatballs. Roll into shape.

Heat 1 tablespoon oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) - about 3 minutes. Remove onto plate, then brown the remaining batch.

If there is lots of oil, pour off excess and discard. Lower heat to medium.

Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.

While mixing, add about ¼ of the beef broth - it will thicken quickly. Gradually add remaining beef broth, stirring as you go.

When the liquid is simmering, add meatballs and any juices pooled on plate.

Turn up heat slightly to keep it at a rapid simmer. Cook for 8 - 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.

Add cream, simmer for a further 2 minutes then remove from stove.

Serve over mashed potatoes or Cauliflower Mash for low carb options.