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Combine beef, onion and egg in a large bowl. Add bread crumbs, garlic, parsley, black pepper and salt. Mix together to combine and use your hands to mould the mince into 24 mini meatballs of equal size.
Bring a pan to the hob and place on a medium to high heat. Once hot, spray with low calorie oil and brown off the meatballs. Drain any excess fat from the pan and transfer directly to the slow cooker.
Bring the pan back to the hob and soften the remaining onions until translucent. I add a splash of water to the pan to help speed up the process. Once soft, transfer to the slow cooker pan with the meatballs.
Next, pour in the beef stock, Hendersons relish & add a squeeze of tomato puree. Season with garlic, onion granules, parsley, mustard and ground black pepper to taste.
Mix well to combine and cover with lid. Cook on the high setting for 4-6 hours or low for 6-8 hours, if you would prefer.
Once the time is up, remove the slow cooker lid and stir in the cornflour slurry. Recover and cook for a further 15 minutes until the gravy has thickened.
Serve the meatballs drizzled over mashed potatoes with tenderstem broccoli. Enjoy!