Combine all of the meatball ingredients into a mixing bowl. Use your hands to mix or just a large spoon, do not over mix.

Wet hands with some water and roll out meatball mixture into balls, make about 1 1/2 inches in diameter, like golf ball size.

Brown meatballs on all sides in large non stick pan over medium-high heat in olive oil. You may have to do this in batches. Remove the meatballs when browned, place on a plate and set aside.

Using the same pan, fry the onion and garlic until soft, then sprinkle with flour, stir, and cook a few minutes more. Then whisk in the chicken stock until no lumps remain, then whisk in the heavy cream or milk.

Turn heat down to low. Sauce should barely be simmering. Stir in 3/4 of a cup of Parmesan cheese and a good pinch of black pepper. Check for seasoning. Add salt if it needed. Place the meatballs into the simmering sauce and simmer for 10 - 15 minutes or until meatballs are cooked through and sauce has thickened.

Serve over pasta of your choice or mashed or boiled potatoes.