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Preheat a griddle to medium-low. Add oil and sauté onions until soft. In a medium bowl, combine Impossible™ meat, sautéed onion, panko bread crumbs, egg, parsley, allspice, cloves, smoked paprika, salt, and pepper. Mix well, then shape into 1-1 ½ inch-sized meatballs. Cook on the griddle, turning to brown all sides.
While the meatballs are cooking, place a medium pot on the griddle and heat. Melt butter, sauté garlic until fragrant, then add flour, whisking to combine. Add vegetable stock, not-beef base, cream of mushroom soup, Worcestershire sauce, and Dijon mustard. Whisk until thoroughly combined.
Add the cooked meatballs to the sauce and cook until the gravy thickens.
Serve the meatballs over cooked egg noodles or rice. Garnish with fresh parsley and enjoy!