Make the meatballs by mixing together all the ingredients except the cooking oil.
Form the ground meat mixture into two-inch balls.
Heat the oil in a wok or frying pan. Fry the meatballs over medium-high heat until nicely browned and cooked through, about seven minutes. Scoop out the meatballs, transfer to a bowl and keep hot.
Pour off the oil from the pan. DO NOT scrape off any browned bits sticking to the bottom; these will add flavor to the gravy.
Set the heat to medium-low. Melt the butter in the pan. Add the flour, all at once, and stir to make a roux. Cook the mixture, with occasional stirring, for seven to eight minutes to make a dark roux.
Pour the broth into the roux slowly; stirring as you pour. Stir in the steak sauce. Cook until thickened. Taste, add salt and pepper, as needed. Cook for another minute or two to remove any flour-y taste. If the gravy is too thick, add more broth a tablespoonful at a time. Adjust the seasonings if you add more broth.
To assemble the dish, spread the mashed potatoes on a serving plate. Arrange the meatballs on top of the mashed potatoes. Ladle the gravy over the meatballs and mashed potatoes. Sprinkle in grated Parmesan and chopped parsley.
Serve the meatballs and gravy over mashed potatoes at once.
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