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.