Meatballs

1. In a large mixing bowl, moisten the panko by combining it with grated onion.
2. Add garlic, seasonings, sauces, egg, and beef. Mix gently until combined.
3. Roll into 16-18 meatballs using an overfilled ice cream scoop. Sprinkle with black pepper.
4. Warm olive oil in a skillet over medium heat. Brown meatballs on all sides (6-8 minutes). Alternatively, bake at 375°F for 15 minutes.
5. Set meatballs aside to finish cooking in the gravy.

Gravy

1. Melt butter in the skillet. Add onions and cook for 5 minutes.
2. Add mushrooms and cook until browned, about 5 more minutes.
3. Stir in garlic, mustard, thyme, and pepper. Add bouillon base.
4. Stir in 2 cups of beef stock, Worcestershire, and A.1. sauce. Bring to a boil.
5. Mix flour with 2 tbsp of beef stock to form a slurry. Stir into skillet.
6. Return meatballs, simmer for 5 minutes until cooked through. Adjust salt to taste.
7. Garnish with parsley and cracked pepper.

Mashed Potatoes

1. Boil diced potatoes in salted water until tender (30-35 minutes). Drain and dry.
2. Combine softened butter, garlic, Parmesan, parsley, and seasonings.
3. Rice hot potatoes into a bowl. Add garlic butter and 2 tsp salt.
4. Slowly blend in warm half & half, stirring until the mixture is silky and lump-free.
5. Adjust seasoning and serve hot.