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Grated onion - Place the breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so it soaks in. Mix through.
Meatball mixture - Add remaining Meatball ingredients and mix well with your hands until thoroughly combined.
Roll balls - Roll 20 to 22 balls (1 ½ tablespoons of mixture). I use an ice cream scoop with lever, handy!
Slurry - Mix ingredients in a bowl until smooth. We will use this to thicken the gravy (no lumpy gravy, yay!)
Brown meatballs - Heat the oil in a large skillet over high heat. Cook meatballs, using tablespoons to roll (to minimise deforming) until browned on the outside but still raw inside. Remove onto a plate and set aside.
Sauté mushrooms - Melt butter in the same skillet still on high. Cook mushrooms until they start to soften (~ 2 minutes). Add salt, pepper and the garlic, then cook for a further 2 minutes until the garlic is golden and mushrooms are soft.
Make gravy - Add beef stock, salt, pepper and slurry, then stir to combine.
Simmer meatballs - Once the liquid starts to simmer, add meatballs and any juices pooled on the plate. Adjust heat to medium so it's simmering gently and cook for 5 minutes until gravy is thickened and meatballs are cooked through.
Serve over mash sprinkled with parsley if desired.