Salisbury steak meatballs with mushroom gravy

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• 3/4 cup Panko breadcrumbs
• 1/2 each Onion
• 500 g Ground beef
• 1 each + 2 each Garlic
• 1 each Eggs
• 1 tbsp Ketchup
• 1 each Beef bouillon
• 1/2 tsp + 2 teaspoons Worcestershire sauce
• 3 teaspoons + 2 teaspoons Dijon mustard
• 1 tbsp Olive oil
• 2 tablespoons Unsalted butter
• 250 g Mushrooms
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2 cups Beef broth
• 3 tablespoons Flour
• 2 tablespoons Water
• As needed Mashed potatoes
• As needed Parsley

1. Grated onion - Place the breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so it soaks in. Mix through.
2. Meatball mixture - Add remaining Meatball ingredients and mix well with your hands until thoroughly combined.
3. Roll balls - Roll 20 to 22 balls (1 1/2 tablespoons of mixture). I use an ice cream scoop with lever, handy!
4. Slurry - Mix ingredients in a bowl until smooth. We will use this to thicken the gravy (no lumpy gravy, yay!)
5. Brown meatballs - Heat the oil in a large skillet over high heat. Cook meatballs, using tablespoons to roll (to minimise deforming) until browned on the outside but still raw inside. Remove onto a plate and set aside.
6. Sauté mushrooms - Melt butter in the same skillet still on high. Cook mushrooms until they start to soften (~ 2 minutes). Add salt, pepper and the garlic, then cook for a further 2 minutes until the garlic is golden and mushrooms are soft.
7. Make gravy - Add beef stock, salt, pepper and slurry, then stir to combine.
8. Simmer meatballs - Once the liquid starts to simmer, add meatballs and any juices pooled on the plate. Adjust heat to medium so it's simmering gently and cook for 5 minutes until gravy is thickened and meatballs are cooked through.
9. Serve over mash sprinkled with parsley if desired.