Meatball mixture - Put the meatball ingredients in a bowl and mix well with your hands until combined.

Roll - Portion and roll into 20 meatballs, 2 1/2 tbsp each (I use an ice cream scoop to portion onto a tray, then roll with hands to finish).

Brown outside - Heat the oil on medium high in a large non-stick pan. Brown the meatballs - I usually do 3 to 4 sides, rolling with 2 spoons, taking about 6 to 7 minutes. Keep the inside raw as we will finish cooking in the gravy. Remove meatballs out back onto the tray.

Sauté onion - Add the butter and let it melt. Turn the heat up to high and add the onion. Cook for 3 minutes or until floppy, then add the garlic and cook for another 1 minute (it smells amazing!).

Thicken gravy - Add the flour and stir for 1 minute. While stirring, slowly pour in half the stock. As the flour mixture dissolves in and the stock heats up, it will start to thicken and become like a paste coating the onion. Then pour in the remaining beef stock, Worcestershire sauce, salt, pepper and dark soy or gravy browner (if using). Mix to combine.* This method helps to ensure your gravy is lump free! *

Simmer with meatballs - Return the meatballs into the gravy and bring it to a simmer. Let it cook for 5 minutes until the gravy thickens into a thin gravy consistency, rolling the meatballs every now and then. The gravy will thicken more as it cools, while serving and waiting to eat, so don't take it too far now.

Serve the meatballs over mash, sprinkled with a pinch of parsley if using.