Ingredients

• 1 1/2 lbs. ground meat (I prefer meatloaf mix - pork/beef/veal)
• 1 egg, slightly beaten
• 1/2 cup Panko bread crumbs
• 1/2 cup milk
• 1 tsp. Italian seasoning
• 1 Tbs. Parmesan cheese
• 1 tsp. salt
• 1/2 tsp Black Pepper
• 1 Tbs. olive or canola oil
• 1 small onion, chopped
• 2 cloves garlic, minced
Mushroom Gravy
• 10 oz white mushrooms, rinsed and sliced (trim off the stem ends)
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 Tbs. Canola or Olive Oil
• 1/2 tsp salt
• 1/4 tsp Black Pepper
• 1 cup Half and Half
• 2 Tbs. all-purpose flour
• 1 Tbs. Dill weed, fresh or dried
• 1/2 tsp. Maggi Seasoning, optional

Instructions

1. In a medium size bowl, mix together the bread crumbs, egg, milk, seasoning, salt, pepper and Parmesan Cheese.  Set aside.
2. Heat the oil in a saucepan, and saute the onions, until translucent.
3. Add the chopped garlic, and saute for 1 minute longer.
4. Add onion to the seasoned mixture.
5. Mix in the meat, to incorporate all ingredients into uniform paste.
6. From 1.5 inch size meatballs, and place on a cookie sheet lined with aluminium foil, greased with cooking spray.
7. Preheat oven to 375 degrees F.  Bake 10 minutes on each side,  turning once.
8. Remove from oven, and transfer meatballs into a medium pot.  Set aside for now.
Mushroom Gravy
9. Heat oil in a saucepan
10. Saute onions until golden.
11. Add the chopped garlic, and saute a minute longer.
12. Add sliced mushrooms, and saute until they begin to release their juices (5 minutes), stirring often.
13. Season with salt and pepper.
14. In a small cup or bowl, combine the cream with flour, to form a smooth mixture.
15. Mix the cream/flour mixture with the mushrooms.  Bring to boil.
16. Pour mushroom gravy over meatballs,  and simmer for 10 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.
17. Season with Dill Weed, and Maggi seasoning.
18. Serve hot, over mashed potatoes, or your favorite pasta.