In a skillet, sauté the finely chopped onion in 2 tbsp. Goya Extra Virgin Olive Oil for 2 minutes over medium heat, or until translucent and slightly browned. Set aside and reserve.
Put the breadcrumbs in a bowl with the milk and let them soften. Then, blend them together.
In another larger bowl, add the ground meat, salt and spices and mix them all together. Then add the beaten egg, the milk with the bread and the caramelized onion. Stir well.
Using a spoon, shape portions of meat of similar size into meatballs and place them on a tray. Now fry them, reserving them to be added to the sauce.
For the sauce, put 3 tbsp. olive oil to heat and add the flour. Cook it for a few minutes until it turns golden brown. Then add the meat stock, stirring constantly so that no lumps are formed, and leave to cook for five minutes. Add the cream and cook the meatballs in the sauce for fifteen minutes.
If the sauce is too thick, you can add small amounts of meat stock or water. Garnish with parsley.