In a small bowl, combine breadcrumbs and milk. Set aside.

In a large skillet, heat 1 tspn of vegetable oil, sauteé onions. When just starting to turn soft, add garlic. Remove from heat when everything is transparent. Set aside.

In a large bowl, combine all ingredients. Do not overmix. Make 1oz. size balls, yields about 25-30 balls.

In same skillet as used before, heat 2 tbspn of butter/oil over medium heat. Cook meatballs on all sides and thru.

Transfer meatballs to towels to suck up extra oils and keep warm.

For the sauce, in same skillet, sautée onions, mushrooms, and garlic until soft and transparent.

Add 2 tablespoon of butter and melt. Add flour and whisk together. Cook till brown (2-3minutes).

Slowly add beef broth, constantly stirring to ensure no clumps.

Add cream, mix and bring to simmer until desired consistency. The longer you simmer, the thicker it gets. Add salt and pepper to taste.

Add meatballs to sauce pan and heat thoroughly.

Serve over egg noodles, spaghetti, rice, or alone.