In a large frying pan heat a small amount of oil then fry the onions over medium-high heat until they just start to color then allow them to cool completely. Set pan aside to use later.

Next, make the meatballs by adding all the meatball ingredients to a bowl and stirring well with your hand until everything is incorporated.

Wet your hands lightly and shape the meatballs into small circles about the size of a walnut.

In the same pan you fried the onions in add enough butter to coat the bottom, fry off the meatballs in batches until they turn brown on each side, about 1-2 minutes, then rotate cooking each side until the meatballs are browned all over then remove the meatballs from the pan.

Continue making meatballs until all of the meat is fried, then in the same pan add the flour and cook for 60 seconds until it is absorbed into the leftover fat and juices (adding more fat if needed).

Turn the heat down to very low and then mix the cream into the fat-flour mixture, stirring constantly until the sauce forms.

Turn the heat off, season the cream, and then either simmer the meatballs in the cream mixture for 2-3 minutes OR plate meatballs and pour sauce over the top of the meatballs.