Step 1

Grate onion using a standard box grater (see video).

Step 2

Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.

Step 3

Add remaining Meatball ingredients EXCEPT oil. Mix well.

Step 4

Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.

Step 5

Heat 1 tbsp 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.

Step 6

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

Step 7

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

Step 8

While mixing, add about 1/4 of the beef broth - it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.

Step 9

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

Step 10

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.

Step 11

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

Step 12

Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!