Preheat oven to 350 (180℃) and line a baking sheet with parchment paper.

1   Place meat, onions, flour, breading, cream, egg and spices in a large mixing bowl. Mix all ingredients together with clean hands (you can also use a stand mixer with the K-paddle attachment). The mixture should be wet and sticky and formative. Add water 1 tablespoon at a time if too dry.
2   With wet clean hands (or a cookie dough scoop) form mixture into meatballs of desired size.
3   Fry meatballs in butter in a skillet over high heat until evenly browned. Place on baking sheet.
4   Stick a meat thermometer in one of the meatballs. Turn oven off when core temperature reaches 150℉ (65℃) and let sit in the oven. Meatballs are ready when core temp reaches 167℉ (75℃).

While meatballs are baking,  start with the sauce
5   Fry shallots in coconut in a saucepan over medium heat for about 2 minutes.
6   Add wine and vinegar and cook dry
7   Add rest of ingredients and stir
8  Bring to a boil, lower heat and let simmer.
9   If the sauce is not thick enough to your liking, then add a pinch at a time of guar gum powder while constantly whisking until it reaches desired thickness.

Serve meatballs and sauce with mashed cauliflower, a sweet pickle, and lingonberry jam