1-First, grate the onion over the panko breadcrumbs to let the juices soak in and make everything extra moist. Mix them together in a bowl to get that base ready.

2-Next, add the remaining meatball ingredients: 500g / 1 lb beef mince, 1 minced garlic clove, 1 egg, 1 tbsp ketchup, 1 crumbled beef bouillon cube, 1/2 tsp Worcestershire sauce, and 3 tsp Dijon mustard or 2 tsp dry mustard powder. Use your hands to mix it all until it’s sticky and combined, but don’t overdo it or the meatballs might get tough.

3-Roll the mixture into 20 to 22 meatballs, using about 1 1/2 tablespoons for each one. If you hate rolling them one by one like I do, grab an ice cream scoop it makes this step a breeze and keeps them even.

4-Mix up the slurry for the gravy: 3 tbsp all-purpose flour, 2 tbsp water, 2 tsp Dijon mustard, and 2 tsp Worcestershire sauce until it’s smooth and lump-free.

5-Heat 1 tbsp olive oil in a large skillet over high heat and brown the meatballs on the outside they should stay raw inside. Take them out and set them aside once they’re nicely colored.

6-In the same skillet, melt 2 tbsp unsalted butter and cook 250g / 8 oz sliced mushrooms until they’re soft. Add 2 minced garlic cloves at the end to avoid burning, and let them turn golden for that extra flavor.

7-Pour in 2 cups low sodium beef stock, 1/4 tsp salt, and 1/4 tsp pepper, then stir in the slurry mixture. Let it all simmer together to create a creamy gravy that’s hard to resist.

8-Add the meatballs back to the pan with any juices, turn the heat to medium, and simmer for 5 minutes until the gravy thickens and the meatballs are cooked through.

9-Serve them hot over mashed potato, rice, or pasta, and sprinkle on some finely chopped parsley if you want to add a fresh touch. For a similar twist, check out our make-ahead mashed potato casserole to pair perfectly.