In a large nonstick pan, saute onions and garlic in 1 tablespoon of the olive oil until translucent and tender. Remove from heat, transfer to large bowl, set aside to cool.

Once onion mixture is cool enough to handle, add beef, pork, eggs, flax meal and seasonings.

Using your (clean!) hands, gently mix everything together until it’s all well incorporated into the mix. For tender meatballs, be gentle- you want to just mix, not squeeze and compress it much! (For the more dense, firm, and uniform meatballs, blitz in the blender til combined.)

Heat remaining oil in a large pan. Once hot, brown meatballs a few at a time, turning every so often to ensure even browning. Transfer browned meatballs to a plate as you finish each batch, leaving pan drippings.

Once all meatballs are browned and removed from the pan, make the sauce:

Whisk this seasoning mixture into the beef broth, until well combined. Pour into the now-empty pan along with the soy sauce and mustard, bring to a simmer.

Add heavy cream, whisk until completely smooth and well combined. Season with more salt and pepper to taste, if desired.

Add meatballs back to the pan, simmer for about 10 minutes, or until meatballs are cooked all the way through and sauce has thickened.

Serve hot.