In a large mixing bowl, combine all the meatball ingredients and mix well.
Form into 24 meatballs and place on a greased sheet pan at least 2 cm apart.
Roast the meatballs for 20 minutes at 400°f
Mushroom Gravy
Heat a large skillet over medium-high heat and add the canola oil and butter to the pan. Once the butter melts and starts to foam, add in the sliced onions.
Cook the onions for 2 to 3 minutes, or until they start to soften. Add in the mushrooms and cook for another 3 minutes, or until the onions and mushrooms are slightly browned.
Sprinkle the flour over the mushrooms and onions, then stir to mix and cook for 2 minutes.
Add the stock, and bring to a boil, stirring. Add the meatballs to the gravy, cover the pan and reduce the heat to low. Simmer the meatballs, covered, for 15 minutes. Take the lid of the pot, turn the heat up slightly and cook for another 10 minutes or until the gravy is thick.
Serve the meatballs with mashed potatoes and vegetables.