Salisbury Steak Meatballs with Mushroom Gravy

Step 1: Place the panko in a large bowl. Using a box grater, grate the onion over the panko so its juices soak in, then mix.

Step 2: Add the remaining meatball ingredients and mix thoroughly with your hands until combined.

Step 3: Roll the mixture into 20 to 22 balls, using about 1 1/2 tablespoons of mixture for each. An ice cream scoop with a lever can help portion them.

Tip: Roll the meatballs firmly so they hold together while cooking.

Step 4: Mix the gravy-thickener ingredients in a bowl until smooth.

Step 5: Heat the oil in a large skillet over high heat. Cook the meatballs, using tablespoons to roll them gently and minimize deforming, until browned outside but still raw inside. Transfer them to a plate and set aside.

Step 6: Melt the butter in the same skillet over high heat. Cook the mushrooms until they start to soften, about 2 minutes. Add the salt, pepper, and garlic, then cook for a further 2 minutes, until the garlic is golden and the mushrooms are soft.

Step 7: Add the beef stock, salt, pepper, and slurry, then stir to combine.

Step 8: Once the liquid starts to simmer, add the meatballs and any juices on the plate. Reduce the heat to medium so the gravy simmers gently. Cook for 5 minutes, until the gravy has thickened and the meatballs are cooked through.

Step 9: Serve over mashed potato, sprinkled with parsley if desired.