In a small skillet, over medium heat saute onions and garlic in butter until soft, roughly 3 minutes. Set aside and allow to cool.
In a large bowl, combine remaining meatball ingredients with cooked onion mixture and mix well.
Form into meatballs (of desired size) I prefer to bake mine in a silicone mini muffin pan. at 350 for 20-25 minutes or until cooked through as desired.
While meatballs are baking, make your cream sauce.
In a large skillet over medium heat, saute garlic in butter until soft, roughly 3 minutes.
Add lemon juice and dijon mustard, whisk until combined. The whisk in heavy cream. Simmer until desired thickness is achieved, stirring frequently.
Remove cooked meatballs from the oven and place in the sauce. Garnish with chives.