I can’t believe how tasty these meatballs are! In a flavorful gravy served over mashed potatoes make one delicious meal!
I wasn’t really expecting much form this recipe as I though how tasty can meatballs be in a brown gravy?
I saw this recipe on RecipeTinEats blog and thought I would try it. I did vary it a hint. I added sliced onions to the mushrooms for the gravy. I also cut the ground beef to half ground beef and half ground pork. I think the beef and pork make a more tender meatball.
The recipe has you making the meatballs first:
In a bowl, add bread crumbs, minced onion and remaining meatball ingredients. 
Mix by hand until mixture is incorporated. 
Using a 1-1/2 inch spring ice cream scoop scoop out meatballs so they are the same size.
Roll into meatballs with your hands. 
Add the olive oil to the skillet and sear meatballs on medium high heat until browned but uncooked on the inside. 
Remove to a platter.
Next, make the gravy:
Add butter to the skillet you made the meatball in, and add mushrooms and onions. Add garlic towards the end of cooking so as not to burn. 
Add beef stock to mushroom and onion mixture.
Add the slurry to the beef stock.
Stir right away until thickened.
Putting it all together: 
Add the meatballs back to the gravy and cook for 5 minutes or so, or until the meatballs are cooked.
Serve over creamy mashed potatoes for a truly comforting dish. 
The original recipe instructs you to grate the onion on a box grater. I opted to use my Pampered Chef Food Chopper. I have had this for years. It’s one of those trusty tools that I can’t live without when cooking. It certainly saves the mistake of grating your fingers or knuckles along with the onion. The concept is to make sure the juice from the onion gets into the meatballs as well. So either way you mince them, make sure the juice gets in as well. 
Instead of a beef bullion cube, I used Herb Ox Beef Bouillon Granules.
These meatballs are full of flavor! Great for appetizers or a main dish!
Meatballs with Onion and Mushroom Gravy
Ingredients
Meatballs:
3/4 cup panko breadcrumbs
1/2 onion , peeled and minced
1/2 lb ground beef
1/2 lb ground pork
1 garlic clove, minced
1 egg
1 tbsp ketchup
1 beef bouillon cube, crumbled or envelope of beef granules
1/2 tsp Worcestershire sauce
3 tsp Dijon mustard OR 2 tsp dry mustard powder
1 tbsp olive oil
Mushrooms and Onions:
4 tbsp unsalted butter
8 oz mushrooms , sliced
1 large onion, peeled, halved and sliced thin
1/4 tsp each salt & pepper
2 garlic cloves, minced
Gravy and Thickener:
2 cups beef stock, low sodium
1/4 tsp each salt & pepper
1-1/2 Tbsp cornstarch or 3 tbsp all purpose flour mixed with 2 tbsp water
2 tsp Dijon mustard
2 tsp Worcestershire sauce
4 Tbsp Fresh parsley, chopped
Instructions
Place the breadcrumbs in a large bowl. Using a standard box grater or food chopper, grate the onion over the breadcrumbs so it soaks in. Mix through.
Roll into balls (1-1/2 tablespoons of mixture). You can use a 1-1/2 inch ice cream scoop with lever. to make the job easier.
Heat the oil in a large skillet over high heat. Cook meatballs until browned on the outside but still raw inside. Remove onto a plate and set aside.
Mushrooms and Onions:
In same pan, add butter, mushrooms and onions. Cook until tender and mushrooms start to brown about 3-4 minutes. Add salt, pepper and garlic.
Thicken:
Add beef stock and thickener mixture. Keep stirring until thickened.
Final Cooking:
Put meatballs back into skillet, adjust heat to medium and cook until meatballs are cooked, about 5 -7 minutes, or until the internal temperature of a meatball reaches 160 degrees F.
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