In a bowl, combine all the ingredients for the meatballs, except the oil, and mix thoroughly. Shape the mixture into 12 meatballs (or 20 small meatballs, if preferred).
Heat the oil, then cook the meatballs over medium heat in a large skillet, turning as needed, until they are golden brown and cooked through. Remove them from the skillet and cover to keep warm.
In the same skillet, melt the butter. Whisk in the flour and cook until it turns golden. Gradually stir in beef stock, cooking cream, Dijon mustard and Instant Umami Blend. Season with salt and pepper to taste. Bring the mixture to a simmer.
Once the sauce has thickened, return the meatballs to the skillet and toss them in the gravy. Cook until the meatballs are heated through.
Garnish with finely chopped fresh parsley and serve immediately.
