1. To begin, place the panko breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so the moisture from the onion soaks into the breadcrumbs. Mix the grated onion and panko together until well combined. Next, add the remaining meatball ingredients – ground beef, minced garlic, garlic powder, salt, pepper, Worcestershire sauce, ketchup, and the egg. Use your hands to thoroughly mix all the ingredients together until they’re fully incorporated, but be careful not to overmix, as that can make the meatballs tough. Once everything is combined, roll the mixture into 16-18 evenly sized meatballs.

2. In a large skillet, heat the olive oil over medium heat. Add the prepared meatballs and cook, turning occasionally, until they’re browned on all sides, about 6-8 minutes. Once the meatballs are nicely seared, remove them from the skillet and set them aside.

3. In the same skillet, melt the butter over medium heat. Add the sliced onions and cook for 5 minutes, stirring occasionally, until they start to soften. Then, add the sliced mushrooms and continue cooking until the mushrooms release their moisture and start to brown, about another 5 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant. Next, sprinkle in the dried oregano or thyme, black pepper, and dry mustard, and stir to combine. Scoop in the Better Than Bouillon Roasted Beef Base and pour in the 2 cup of beef broth, bringing the mixture to a boil. Add the Worcestershire sauce and A.1. steak sauce, and whisk to incorporate. In a small bowl, make a slurry by combining the flour and the remaining 2 tablespoon of beef stock. Whisk the slurry into the skillet to thicken the gravy. Finally, return the seared meatballs to the gravy and let the dish simmer for 5 minutes, or until the meatballs are cooked through and the gravy has reached your desired consistency.

4. While the meatballs and gravy are simmering, prepare the garlic herb mashed potatoes. Start by placing the diced Yukon gold potatoes in a large pot and covering them with cold water by about 1 inch. Add a large handful of kosher salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat and let the potatoes simmer until they’re very tender but not falling apart, about 30-35 minutes. Drain the potatoes, give them a brief rinse under cool water to remove any excess starch, and then return them to the warm pot (off the heat) to dry out while you make the garlic herb butter.

5. In a small bowl, combine the softened butter, minced garlic, and grated parmesan cheese. Season this mixture with garlic powder, freshly cracked black pepper, and a pinch of paprika. Stir everything together until it’s well combined and smooth.

6. Pass the hot potatoes through a ricer or food mill into a large bowl. Add the garlic herb butter and 2 teaspoon of kosher salt, and stir until the butter is fully incorporated. Then, slowly pour in the warmed half & half, 1/2 cup at a time, stirring after each addition until the liquid is fully incorporated and the potatoes are smooth and creamy. Finish by seasoning the mashed potatoes with freshly cracked black pepper to taste.