Recipes Cookbook - French Toast Bake

#Frenchtoastcasseroleovernight #Easybreakfastcasserole #Blueberryfrenchtoastcasserole #Frenchtoastrecipe #Breakfastcasserolerecipes #Easymeals #Frenchtoastcasseroleovernight #Bakedfrenchtoastcasserole #Blueberrybreakfastcasserole #Frenchtoastbakequick #Frenchtoastcasseroleeasy #Sweetbreakfastideas

Ingredients

• 1 loaf sourdough bread
• 8 eggs
• 2 c milk
• 1/2 c heavy cream
• 3/4 c sugar
• 2 TB vanilla
• Topping
• 1/2 c flour
• 1/2 c brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 c butter cold, cut into pieces

Instructions

1. Cut loaf into cubes and place evenly in a greased 9x13 pan.
2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
3. Cover your pan with Saran Wrap and refrigerate overnight.
4. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
5. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
6. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
7. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

recipe adapted >>>>>  here

Recipes Cookbook - Flourless Marshmallow Crunch Brownies

Flourless Marshmallow Crunch Brownies |#Breakfastideas #Tastyvideosdesserts #Crescentrollrecipesdessert #Buckeyebrowniecookies #Raspberrycrescentrolls #DeliciousdessertsGlutenfreedesserts #Minimarshmallowrecipes #Cookingrecipes #Marshmallowbrownies #Flourlessbrownies #Deliciousdesserts

Ingredients

• For the Brownies*:
• 2 cups white sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla
• 1 1/2 cup dark cocoa powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips or chopped chocolate
• For the Topping:
• 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
• 2 cups chocolate chips (or chopped chocolate)
• 1 1/4 cups peanut butter
• 5 tablespoons butter
• 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.
2. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.
3. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan.
4. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
5. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies.
6. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie.

recipe adapted >>>>>  here

Recipes Cookbook - Quick and Easy Lemon Orzo with Parmesan and Peas

Quick and Easy Lemon Orzo with Parmesan and Peas |#Orzorecipeseasy #Orzosidedish #Parmesanbasilorzo #Lemonbutterorzo #Greekorzo #Orzorecipeshealthy #Parmesanbasilorzo #Lemonbutterorzo #Orzosidedish #Orzospinachparmesan #Lemongarlicorzo #Orzoasparagussalad

Ingredients

• 1 1/2 Cups Dry Orzo Pasta
• 1 Tablespoon Olive oil
• 2 Cloves Garlic, minced
• 3 Cups Chicken Broth
• 1 Teaspoon Fresh Thyme Leaves
• 1 Lemon, zested
• Juice of Half a lemon
• 1 1/2 Cups Peas
• 1/3 Cup Grated Parmesan cheese, plus more for garnish
• Fresh Cracked Pepper
• Salt and pepper to taste

Instructions

1. In a skillet over medium heat, add the olive oil and pasta.
2. Cook, stirring occasionally until toasted, about 30-60 seconds.
3. Add garlic and stir it in followed by thyme.
4. Add the broth, a small amount at a time.
5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
6. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
7. Add the cheese and salt and pepper to taste and serve immediately.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Easy and Delicious Weeknight Taco Pasta

Easy and Delicious Weeknight Taco Pasta |#Groundbeefrecipesfordinner #Dinnerrecipeseasy #Instantpotrecipeseasy #Instantpotgroundbeefrecipes #Instantpothamburgerrecipes #Easydinnerideas #Summerdinnerrecipes #Tacopasta #Bltpastasalad #Beefandbroccolicrockpot #Saladsforparties #Tacostuffedshells

Ingredients

• 1/2 8 oz Box of Small Shell Pasta Noodles
• 1 lb Lean Ground Beef or Turkey 80/20 or above preferred
• 1 envelope low sodium taco seasoning
• 1 cup water
• 1/2 block reduced fat cream cheese (4 oz.)
• 1 cup shredded cheese Cheddar, Mexican Blend, or Monterey Jack

Instructions

1. begin boiling pasta according to package instructions.
2. Brown ground beef in pan until fully cooked; Drain; Place beef back into pan and add taco seasoning and water. Stir well and let simmer on Medium heat until liquid has reduced. (About 5 Minutes)
3. Cut ½ block of cream cheese into small squares and add into ground beef mixture. Begin stirring in cream cheese and increase heat to medium/high until all cheese has been incorporated and sauce is creamy.
4. Remove ground beef from heat; Drain pasta; Place hot pasta into casserole dish and stir in ½ cup of cheese. Add in taco mixture and mix well.
5. Top pasta with remaining ½ cup of cheese and bake uncovered at 350 degrees for 15 minutes, or until cheese is perfectly melted.
6. Pair it with a delicious salad and enjoy this easy and delicious weeknight meal!

recipe adapted >>>>>  here

Rated 4.5/5 based on 143 customer reviews

Recipes Cookbook - Ground Beef Empanadas (keto, low carb)

Ground Beef Empanadas (keto, low carb) |#Ketodinnerrecipes #Ketodessertrecipes #Ketogenicdiet #Lowcarbsnacks #Lowcarbrecipes #Lowcarbmozzarellasticks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Lowcarbketorecipes

Ingredients

• Dough:
• 1½ cups mozzarella
• 3 oz cream cheese
• 1¼ cup almond flour
• 1 egg
• Filling:
• 1 lb ground beef
• ½ cup chopped onion
• ¼ cup chopped green olives (if desired)
• 1 tsp each: chile powder, cumin, smoked paprika
• 1 tbsp olive oil
• ⅓ cup salsa of choice

Instructions

1. Preheat oven to 425 degrees.
2. In a pan over medium heat, cook onions in 1-2 tbsp olive oil until slightly softened. Add in ground beef and break up with a spatula. Season meat mixture with chile powder, cumin and smoked paprika. Cook until browned. Add in salsa of choice and olives if using. Set aside.
3. While meat is cooking, add mozzarella and cream cheese to a bowl and microwave for one minute. Take out and stir well, then put back in the microwave for another minute. Stir well.
4. Add egg to mozzarella and cream cheese mixture and mix well. Then add in the almond flour and combine well again.
5. Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottles. Once you've rolled it flat, about ¼" thick, use a bowl to cut circle shapes.
6. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
7. Lay on a lightly greased cooking sheet, parchment paper or a silicone baking mat.
8. Place a couple spoonfuls of meat mixture into each circle on one half and then fold the other half over. Make sure to press down firmly on the edges. You can also slightly roll the edges to make sure they're together well or use a fork to gently push down the edges.
9. Once you've made all the empanadas, cook at 425 degrees for 12 minutes until starting to turn golden brown.

Recipe adapted >>>>>  here

Recipes Cookbook - Reese's Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies |#Chocolatechipbrowniecookies #Dessertrecipes #Deliciousdesserts #Cookiedesserts #Bakingrecipes #Sweetrecipes #Bestchocolatechipcookies #Bakingrecipes #Cookingrecipes #Deliciousdesserts #Cookingandbaking #Cookiesrecipeschocolatechip

Ingredients

• Cookies :
• 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (103g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature*
• 3/4 cup (185g) creamy peanut butter*
• 1 teaspoon pure vanilla extract
• 18 Reese’s Miniature Peanut Butter Cups, unwrapped
• Drizzle :
• 1 cup (180g) semi-sweet chocolate chips
• 2 teaspoons creamy peanut butter

Instructions

1. Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a “cradle” as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it’s smooth. Repeat with the rest of the dough and 18 peanut butter cups.
5. Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
6. Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn’t smooth. Drizzle over cooled cookies.
7. Cookies stay fresh stored covered at room temperature for up to 7 days.

Recipe adapted >>>>>  here

Recipes Cookbook - Sweet Potato, Chickpea and Spinach Coconut Curry

Sweet Potato, Chickpea and Spinach Coconut Curry |#Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Easydinnerrecipesvegetarian #Dairyfreepastarecipes #Dairyfreedinnerrecipes #Dairyfreevodkasauce #Veganpenneallavodka #Veganvodkacreamsauce #Cookingrecipes

Ingredients

• 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
• 1 tablespoon (15ml) cumin seeds
• 1 medium onion, finely chopped (about 2 cups/500 ml)
• 3 large cloves garlic, minced
• 4 teaspoons (20ml) grated fresh ginger
• 1 teaspoon (5ml) ground turmeric
• 1 teaspoon (5ml) ground coriander
• 1/4 teaspoon red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
• 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
• 1 (14-ounce/398ml) can diced tomatoes, with juices
• 1 (14-ounce/400ml) can light coconut milk
• 1 (5-ounce/142g) package baby spinach
• freshly ground black pepper
FOR SERVING
• cooked basmati rice, quinoa, millet, or sorghum
• chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)

Instructions

1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

RECIPE ADAPTED  >>>>>  here

Rated 4.8/5 based on 832 customer reviews

Recipes Cookbook - Mint Chocolate Chip Cake

Mint Chocolate Chip Cake |#Milkcake #Cupcakecakes #Cakedesserts #Nobakecake #Yummycakes #Dessertrecipes #Dessertrecipes #Rainbowbirthdayparty #Cupcakecakes #Diyfood #Foodhacks #Cookingrecipes

Ingredients

• Cake
• 1 3/4 cup flour
• 2 cups sugar
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup hot black coffee
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup Dark Cocoa Powder
• 1 stick butter, softened to room temperature
• 1/2 cup canola oil
• 1 1/2 teaspoons baking powder
Frosting
• 1/2 heavy whipping cream
• 4 to 5 cups powdered sugar
• 2 teaspoons peppermint extract
• 1 stick butter, softened to room temperature

Instructions

1. Cake :
2. Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper. (I always trace the bottoms onto parchment paper, and cut them out to fit) Spray the pans and parchment paper with non-stick cooking spray. Set aside.
3. In a large bowl attached to a stand mixer, add all of your dry ingredients. Turn it on low to mix together.
4. Add the coffee, buttermilk, oil, vanilla, and eggs. Turn the mixer on medium and beat for two minutes.
5. Pour the batter evenly into the two prepared cake pans. Bake for 28 to 32 minutes, or until a tooth pick inserted in the center comes out clean. Allow to cool for 10 minutes before removing the cakes and placing on cooling racks to cool completely.
6. Frosting :
7. In a large bowl attached to the stand mixer beat the butter for about two minutes, until nice and creamy.
8. While the mixer is on low, pour in the peppermint extract. Once incorporated, start adding the powdered sugar slowly. I usually add the heavy whipping cream when I'm at the second cup of powdered sugar. Once all ingredients have been added, beat for 3 to 4 minutes until nice and combined.
9. Frost completely cooled cakes.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Prize Winning Key Lime Pie Recipe

Prize Winning Key Lime Pie Recipe |#Keylimedesserts #Keylimecheesecake #Pauladeenkeylimepierecipe #Keylimepiebars #Keylimecake #Pauladeankeylimepierecipe #Peachpie #Peachpierecipes #Easykeylimepierecipe #Keylimepierecipe #Keylimedesserts #Keylimecheesecake

Ingredients

• Crust
• 1½ - 2 cups of graham cracker crumbs*
• ¼ cup sugar
• 4 TBS butter. melted
• Filling
• 3 cups (24 oz) sweetened condensed milk
• ½ cup sour cream
• ¾ cup key lime juice (I use always Nellie and Joes Key Lime Juicesince I rarely see key limes)
• 2 egg yolks
• Zest from 1 lime (or key lime)
• Whipped Cream
• 8 oz heavy cream (very cold)
• 1 TBS vanilla
• 3-4 TBS powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. Pulse graham crackers in your food processor until they become crumbs (or buy crumbs).
3. Add in sugar butter and pulse until combined.
4. Press crumbs onto your pie plate, across the bottom and up the sides.
5. Bake for 6-8 minutes or until golden brown.
6. Allow crust to cool completely.
7. For Filling
8. Preheat oven to 350 degrees.
9. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.
10. Scrape filling into your prepared (and cooled) pie crust)
11. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit.
12. Don't allow pie to brown.
13. Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours.
14. Whipped Cream
15. In your mixing bowl, whip the cream on high until stiff peaks begin to form.
16. Add in vanilla and powdered sugar and whip until firm whipped cream happens.
17. Scrape into a pastry bag fitted with a decorative tip and when ready (an hour before serving or so, decorate your pie.
18. Sprinkle a little fresh lime zest over-top.
19. Keep pie chilled until serving.

recipe adapted  >>>>>  here

Recipes Cookbook - BOMB ASS BUFFALO CAULIFLOWER TACOS

BOMB ASS BUFFALO CAULIFLOWER TACOS | #Cookingrecipes #Veggierecipes #Meatlessmeals #Vegetarianveganrecipes #Vegetariandishes #Wholefoodrecipes #Vegetarianrecipesdinnerhealthy #Vegetarianrecipeshealthyeasy #Veganrecipeshealthy #Vegetariandishes #Wholefoodrecipes #Vegandishes

Ingredients

• Pesto Cream Sauce -
• 1/2 cup raw cashews
• 1/2 cup unsweetened coconut milk
• 1 small garlic clove
• 1 cup fresh basil leaves
• Sea salt and pepper to taste
Buffalo Cauliflower -
• 1 large head of cauliflower (Don't cut the florets too small)
• 1 cup oat flour
• 1 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp black pepper
• 2 cups unsweetened coconut milk (from a carton)
• 1 1/2 cups panko breadcrumbs
• 2 cups Frank's buffalo sauce

Instructions

1. Pesto Cream Sauce -
2. Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve.
3. Buffalo Cauliflower -
4. Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
5. In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
6. Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes.
7. Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece.
8. Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos!

recipe adapted  >>>>>  here

Recipes Cookbook - Vegan Spicy Glazed Popcorn Broccoli

Vegan Spicy Glazed Popcorn Broccoli |#VeganseOfIg #VeganRecipes #VeganFood #VeganRules #CrueltyFree #VeganVibes #VeganGirl #VeganPower #VeganStyle #VeganWorld #Vegetables #veganprotein #VegansOfTheWorld #AnimalLover #Veggies #PlantBased #Vegans #VeganMemes #Veganism #RawVegan #VeganLife #MeatLess #BeVegan #TheVeganMessage #MeatLessMonday #WhatVegansEat #VeganInformation #VeganFoodSpot #SimplyVegan

Ingredients

• Popcorn Broccoli
• 2 Cups Broccoli florets
• 1 Cup Non dairy milk, I used almond milk
• 1 Teaspoon Apple cider vinegar
• 1 Teaspoon Hot sauce
• 3/4 Cup All purpose flour
• 1/4 Cup Panko bread crumbs
• 2 Tablespoons Corn starch
• 1/2 Teaspoon Baking soda
• 1/2 Teaspoon Garlic powder
• 1 Teaspoon Salt
Spicy Glaze
• 1 Tablespoon Chili paste
• 1/4 Cup Agave syrup
• 2 Tablespoons Ketchup, I used organic
• 2 Teaspoons Soy sauce
• 1 Tablespoon Rice wine vinegar

Instructions

1. Preheat oven to 375 degrees.⠀⠀
2. Now, make vegan buttermilk by whisking together the non dairy milk, apple cider vinegar and hot sauce. Let sit for a few minutes to thicken up while you make the rest. ⠀
3. ⠀Next, in a medium sized mixing bowl, combine the flour, panko, corn starch, baking soda, garlic powder and salt. Whisk to combine. ⠀
4. ⠀Then, taking 2 Tablespoons of the vegan buttermilk, add that to the dry ingredients. Stir together, then use your hands to make wet crumbles. You should be able to press the mixture together, but it should easily crumble. Add a bit more buttermilk if needed. ⠀
5. ⠀Using the remaining vegan buttermilk, dip each broccoli floret into the vegan buttermilk, then put in the bowl with the crumbles and press the crumbles all over the broccoli, coating completely in the breading crumbles. ⠀

recipe adapted  >>>>>  here

Recipes Cookbook - SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY

SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY |#Instantpotspaghetti #Instantpotrecipeseasy #Hamburgermeatrecipeseasy #Easyfoodrecipes #Instantpotpastarecipes #Hamburgermeatrecipeshealthy #Cookingrecipes #Chickendishes #Fooddishes #Pastarecipes #Yummyfood #Yummydinners

   Ingredients

• 2 tbsp olive oil
For the Meatballs:
• 1 cup breadcrumbs, regular, Panko or GF
• 1/4 cup milk or water
• 1½ lb lean ground beef
• 1 egg
• 1/2 cup diced onions
• ¼ cup (4 tbsp) ketchup
• 1 tablespoon dry mustard [See Note 1]
• 1 tbsp Worcestershire sauce [see Note 2]
• 1 tsp Kosher salt
• 1 tsp ground black pepper
For the gravy:
• 2 tbsp butter
• 1 large onion, chopped
• 8 oz cremini mushrooms, sliced
• 1 tbsp Worcestershire sauce [See Note 2]
• 1 cup unsalted beef broth
• 2 tbsp cornstarch [See Note 3]
• salt and ground black pepper, to taste
• Optional garnish
• chopped fresh parsley

   Instructions

1. If you’re serving the meatballs with mashed potatoes: fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel, and cube the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
2. Prepare the Meatball Mix:
3. Into a large bowl, add the breadcrumbs and milk (or water) and stir to combine. (step 1 Below)
4. Next, add the salt and ground black pepper. (step 2 Below)
5. Add the onions and garlic and stir to combine. (step 3 Below)
6. Add the parsley and the ground mustard and mix. (step 4 Below)
7. Add the ground beef, ketchup, and Worcestershire Sauce. Mix well with your hands. (step 5 Below)
8. Shape into meatballs about 1-1/2 inches in size. (step 6 Below)
9. Cook the Meatballs: Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat. Teflon works best with these delicate meatballs.
10. Add the meatballs to the skillet. If you have a smaller skillet, you may need to cook in two smaller batches to avoid overcrowding the pan. Overcrowding leads to steaming rather than browning the meat. Brown the meatballs on all sides. Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside. (step 7 Below)
11. Prepare the Gravy: Add butter to the center of the skillet and melt completely. Add onions and mushrooms and cook until onion is soft and translucent – about 3 minutes. Sprinkle the cornstarch over the onions and mushrooms, then stir to coat. I find this helps with clumping. Add the beef broth and stir to combine working out any lumps you find. Move the meatballs around back into the full pan. (step 8 below)
12. Season the gravy with salt and pepper and bring to a full boil. Cornstarch needs to boil to activate thickening. After about 3 to 5 minutes, the sauce should begin to thicken. If the sauce becomes too thick add a bit more beef broth or water. If the sauce is too thin, mix another 1 tbsp of cornstarch into 1 tbsp of cold water and stir to combine. Then add this mixture directly to the sauce to thicken. Taste and adjust seasonings, if necessary. (step 9 below)

RECIPE ADAPTED  >>>>>  here