In a large mixing bowl, combine ground lamb or beef, breadcrumbs, beaten egg, a pinch of salt and pepper. Mix gently until just combined, then form into meatballs about 1 inch in diameter.

Heat oil in a large skillet over medium heat. Add meatballs in batches, cooking for 4-5 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add diced onion and sliced carrots, cooking for 5-7 minutes until onions are translucent.

Return meatballs to skillet and pour in broth, adding fresh herbs. Stir gently to combine and bring to a simmer.

Once simmering, reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally.

For thicker gravy, create a slurry with flour and cold water and whisk into the stew, cooking for an additional 5 minutes.

Ladle into warm bowls, garnish with fresh parsley, and serve with crusty bread or creamy mashed potatoes.