Country Pork Meatballs with Onion Gravy

Step 1: Put the meatball ingredients in a bowl and mix well with your hands until combined.

Step 2: Portion and roll the mixture into 20 meatballs, 2 1/2 tablespoons each. Use an ice cream scoop to portion them onto a tray, then finish rolling by hand.

Step 3: Heat the oil over medium-high heat in a large non-stick pan. Brown the meatballs on 3 to 4 sides, rolling them with two spoons; this takes about 6 to 7 minutes. Keep the centers raw, since they will finish cooking in the gravy. Transfer the meatballs back to the tray.

Step 4: Add the butter and let it melt. Turn the heat to high and add the onion. Cook for 3 minutes or until softened, then add the garlic and cook for another minute.

Step 5: Add the flour and stir for 1 minute. While stirring, slowly pour in half the stock. As the flour dissolves and the stock heats, the mixture will thicken into a paste coating the onion. Pour in the remaining stock, Worcestershire sauce, salt, pepper, and dark soy sauce or gravy browner, if using. Mix to combine.

Tip: Adding the stock gradually helps keep the gravy smooth.

Step 6: Return the meatballs to the gravy and bring it to a simmer. Cook for 5 minutes, rolling the meatballs occasionally, until the gravy thickens to a thin gravy consistency. The gravy thickens more as it cools, so avoid reducing it too far.

Step 7: Serve the meatballs over mashed potato, sprinkled with parsley if using.