Recipe video above. The meatball version of Salisbury steak! Be prepared to marvel at how incredibly juicy and tender these meatballs are. And that mushroom gravy - wow!
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.
Meatball mixture - Add remaining Meatball ingredients and mix well with your hands until thoroughly combined.
Roll balls - Roll 20 to 22 balls (1 1/2 tablespoons of mixture). I use an ice cream scoop with lever, handy!
Cooking:
Slurry - Mix ingredients in a bowl until smooth. We will use this to thicken the gravy (no lumpy gravy, yay!)
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.
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.
Make gravy - Add beef stock, salt, pepper and slurry, then stir to combine.
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.
Serve over mash sprinkled with parsley if desired.
Notes
1. Panko breadcrumbs - larger pieces than normal breadcrumbs which makes meatballs more tender inside. Pretty common nowadays, found in the Asian section of supermarkets here in Australia. Can sub with 1/2 cup normal breadcrumbs.2. Bouillon cubes adds so much better flavour compared to just plain salt! Best subs: chicken or veg bouillon or stock powder. Salt sub: 1.5 tsp salt.LEFTOVERS can be stored for 3 to 4 days in the fridge, or frozen.Nutrition assumes 5 servings, excludes mashed potato.