Grate onion using a standard box grater.

Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy.

Add remaining Meatball ingredients EXCEPT oil. Mix well.

Using a tablespoon measure, dollop out a heaped tablespoon onto a work surface, repeat with remaining mixture to form 25 – 30 meatballs. Then roll into shape.

Heat 1 tablespoon oil in a skillet over medium high heat. Brown half the meatballs for about 3 minutes.

Remove onto a plate, then brown the remaining batch.

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

Gradually add the beef broth while stirring to avoid lumps.

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

Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy.

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

Serve over mashed potato or Cauliflower Mash, with a dollop of lingonberry jam on the side.