Making the Meatballs:

1. Preheat your oven to 350 degrees F.
2. For easy clean up line a baking sheet with foil.
3. In a large bowl combine the meatball ingredients: ground beef, minced onion, egg, and salt and pepper.
4. Shape into meatballs, about 1 1/2 inches round. You can use an ice cream scoop or cookie scoop to help you shape them.
5. Place the meatballs on a baking sheet and bake for 30-35 minutes, or until the centres are not pink. An instant read thermometer inserted into the centres of the meatballs should read 160 degrees F.

Making the Gravy:

1. While the meatballs are baking, you can start the gravy.
2. In a large skillet over medium-high heat, add the consomme and 1 teaspoon of Worcestershire sauce, and simmer over low to medium heat.
3. In a small bowl, mix together the butter and flour.
4. Add the butter/flour mixture to the consomme and whisk until the gravy is bubbling and the thickened.
5. Once the mixture has thickened, whisk in the cream and simmer and stir until thickened once again.

Making the Mashed Potatoes:

1. While the meatballs are cooking, and the gravy is simmering, you can start the potatoes.
2. In a large pot boil the potatoes until they are soft.
3. Drain completely.
4. Add the butter and cream, and mash until smooth. Note: I start with 1/4 cup of cream (you can also use sour cream) and add more if needed.
5. Season with salt and pepper.

Putting it all together:

1. When the meatballs are cooked through, add them to the pan with the gravy and simmer over low heat for about 5 minutes.
2. Serve over mashed potatoes.