Combine all of the ingredients for the meatballs except the oil into a large bowl and mix very well until fully incorporated. Shape the meatballs into 30-35 portions. Heat a medium sized pot over medium heat and add the cooking oil. Working in batches, brown the meatballs on all sides. Set the meatballs to the side.

In the same pot add the butter and melt over medium low heat. Add the flour and cook while stirring frequently until it is lightly browned, about 3-4 minutes.

Add the remaining ingredients for the sauce an stir until combined and ensure there are no lumps from the flour.

Add the meatballs and lower the heat until you have a slow simmer. Cover the pot and cook the meatballs for around 20 minutes or until the meatballs are cooked through. If the sauce is too thick, thin out with a little stock. Garnish the meatballs with cilantro, pumpkin or sesame seeds and serve over rice. If not serving right away, the meatballs will keep in the refrigerator for around 4 days.