In a large bowl place all ingredients for the meatballs, except for the extra ½ cup rice flour. Combine thoroughly (I use my hands to do this as I find it works best).

Use a 1/3 cup scoop to make even sized meatballs. Once the meatballs are made, roll them gently into the extra rice flour and set aside.

Bring a large pan to a high heat and add a good drizzle of oil. Add the meatballs to the pan and cook for 4-5 minutes until browned, set aside on a plate.

Add the onion to the pan and stir over a medium heat for 2-3 minutes – be careful not to burn them.

To the onions in the pan add the bone broth, dijon mustard, honey and garlic powder. Stir over a medium – high heat until this mixture is boiling.

Once boiling, reduce heat to low, add the rice flour and stir until all lumps are gone.

Add the meatballs to the pan with the gravy and place a lid on.

Cook for 10 minutes on low. Turn meatballs and cook for a further 10 minutes on low.

Serve immediately.

Serves 4