Grate 1.5 yellow onions into 2.25 cups panko and let sit 5 minutes, then gently mix with 3 lb ground beef, 1.5 tbsp jarred minced garlic, 3 eggs, 3 tbsp ketchup, 3 crumbled beef bouillon cubes, 1.5 tsp Worcestershire sauce, 3 tbsp Dijon mustard, and 1 tsp black pepper; shape into 28-34 meatballs (~65g ea), brown in batches in 1 tbsp olive oil in a large Dutch oven, then remove to a plate. In the same pot, cook 750 g sliced mushrooms with 3 tbsp butter and 1/2 tsp kosher salt until browned, add 3 tbsp butter, 1.5 tbsp jarred minced garlic, 1/2 tsp kosher salt, and 1 tsp black pepper for 1 minute, then add 6 cups low sodium beef stock and scrape up the browned bits. Whisk 9 tbsp flour with 6 tbsp cold water, 2 tsp Worcestershire sauce, 2 tsp Dijon mustard, and 1 tsp ketchup, stir into the simmering stock, return the meatballs and juices to the pot, partially cover and gently simmer 10-14 minutes until cooked through, then simmer uncovered as needed to thicken; if still thin, add an extra slurry of 2 tbsp flour whisked with 3 tbsp cold water and simmer 3-5 minutes more. Served over white rice, I also did crunchy green beans on the side.
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Grate 1.5 yellow onions into 2.25 cups panko and let sit 5 minutes, then gently mix with 3 lb ground beef, 1.5 tbsp jarred minced garlic, 3 eggs, 3 tbsp ketchup, 3 crumbled beef bouillon cubes, 1.5 tsp Worcestershire sauce, 3 tbsp Dijon mustard, and 1 tsp black pepper; shape into 28-34 meatballs (~65g ea), brown in batches in 1 tbsp olive oil in a large Dutch oven, then remove to a plate. In the same pot, cook 750 g sliced mushrooms with 3 tbsp butter and 1/2 tsp kosher salt until browned, add 3 tbsp butter, 1.5 tbsp jarred minced garlic, 1/2 tsp kosher salt, and 1 tsp black pepper for 1 minute, then add 6 cups low sodium beef stock and scrape up the browned bits. Whisk 9 tbsp flour with 6 tbsp cold water, 2 tsp Worcestershire sauce, 2 tsp Dijon mustard, and 1 tsp ketchup, stir into the simmering stock, return the meatballs and juices to the pot, partially cover and gently simmer 10-14 minutes until cooked through, then simmer uncovered as needed to thicken; if still thin, add an extra slurry of 2 tbsp flour whisked with 3 tbsp cold water and simmer 3-5 minutes more. Served over white rice, I also did crunchy green beans on the side.