Put meat mixture into a bowl with the onions, egg, bread broken up in small pieces, and salt and pepper to your taste.

Mix thoroughly with your hands and make into balls.

Sauté the meatballs in a large skillet in the 3 tbsp margarine or butter until browned.

Remove meatballs from the pan and set aside covered to stay warm.

Add the flour to the grease in the pan and stir continuously, cooking for 30 seconds.

Add half the carton of half and half, the gravy master or kitchen bouquet and salt and pepper to your taste.

Stir until it starts to thicken, and then add the meatballs back to the pan.

Simmer on low for 45 minutes.

As it starts to thicken more, you can add more half and half as needed to get the right consistency you prefer.

Serve over cooked egg noodles.