||In a large bowl, combine minced meat, ½ cup onion, parsley and mushroom. Season with salt and pepper. Mix until ingredients are well combined.
||To make the meatballs, roll about 50g of mixture into a ball about the size of a golf ball, and place on a tray lined with baking paper.
||Heat 1 tbsp oil in a frying pan. Add the meatballs and cook until will caramelized. Set aside.
||Heat 1 tbsp oil in a large heavy based frying pan. Add the rest of the onions, tomatoes and thyme stirring often, for 4-5 minutes until softened. Then, stir in tomato paste and cook for 1 minute. Add 1 cup cream and stir to combine. Add meatballs and their cooking juices. Reduce heat, cover and simmer for 20-25 minutes or until desired consistency.