Instructions

1. Mix all meatball ingredients excluding butter. Combine with your hands, working the spices and onion through the meat and massaging it well to help melt the fat through the meat. 
2. Roll the minced beef into meatballs, making around 20 large or 25 smaller balls. To make sure they are even, you can use an ice cream scoop.
3. Melt the 1 oz of butter in a large frying pan, over medium heat until just starting to foam, then add the meatballs. Cook for 5 - 6 minutes, turning gently and basting with the melting butter on all sides. Set the meatballs aside, when they get browned.
4. Add to the frying pan (without cleaning), the remaining 2 oz of butter and melt down, scraping up any meaty scraps on the bottom of the pan.
5. Pour the beef stock, cream, sour cream, worcestshire sauce, mustard and salt and pepper. Stir to combine and taste for additional seasoning.
6. At one point it has reached a low simmer, scoop out 3 tablespoons of the gravy into a small bowl and whisk in the xantham gum. Combining with warm and fatty liquids helps it dissolve evenly.
7. Return this xantham gum mixture back to the pan, then add the meatballs back in and baste with the gravy. 
8. Slowly simmer for 10 - 15 minutes until the sauce reduces to your desired consistency. Serve immediately with cauliflower mash.