Meatballs with Mushroom-Garlic Gravy

Directions

Prep time: 10 minutes
Cook time: 22 minutes

• Preheat oven to 400°F and line a baking tray with parchment paper.
• Place all meatball ingredients into a stand mixer bowl with a paddle attachment and turn on high for one minute, or blend with a wooden spoon until it is nicely mixed.
• Start forming the meatballs. To keep the meat from sticking to your hands, put a little bit of oil in your hands before you start. Make meatballs about the size of a toonie—you should get about 16 to 20 balls. Place on parchment-lined baking tray and bake for 10 minutes. Allow them to brown. Remove from oven and reduce heat to 350°F.
• While meatballs are roasting, place a large sauce pot or high-edged frying pan on medium-high heat. Add oil and bring to shimmer before adding mushrooms. Brown mushrooms on all sides, then add onions and turn heat down to medium-low. Cook onions for about 3 minutes, then add turkey gravy, remaining soup, Dijon mustard and water. Stir well and bring to a simmer. Add browned meatballs to sauce. Stir and bake for another 12 minutes.
• Take pan out of oven and sprinkle with parsley. Serve with rice or mashed potatoes.