Mince the onion and microwave it in a heatproof container covered with plastic wrap for 1 minute at 600W. Let it cool. Slice the carrot into half-moons and separate the broccoli into florets.

In a bowl, soak the breadcrumbs in milk. Add the ground meat, minced onion, salt, and pepper. Mix well until sticky. Divide into 10 portions, shape into balls, and coat with flour.

Heat vegetable oil in a frying pan over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides.

Add the carrot slices to the pan and stir-fry until coated with the oil. Add all sauce ingredients except milk. Bring to a boil, cover, and simmer on low heat for 5 minutes.