In a skillet, melt 1/2 tablespoon of butter over medium-high heat. Add the mushrooms and onions. Saute until mushrooms begin to brown. Set aside.

In a large skillet, melt the remaining butter and then stir in the flour. Whisk this mixture and cook it one more minute when it begins bubbling.

Whisk in the beef broth. Now, stir or whisk until the mixture thickens to a gravy consistency.

Add the mushroom and onion mixture, parsley, salt, pepper and paprika. Stir until well incorporated. Serve warm.

Preheat the oven to 350 degrees.

Line two baking sheets with tin foil and spray the foil with nonstick cooking spray.

In a large mixing bowl, combine all ingredients and gently mix until everything is evenly incorporated. Be careful not to mix too much, you want fluffy meatballs, and if you overmix, you'll toughen the meat.

Begin making golf-ball (or slightly smaller) sized balls and place each one on your prepared baking sheet. For example, on my 1/2 cake sheet pan, I can quickly get 24 meatballs on it.

Once you have all the meatballs formed and on the baking sheet, bake the meatballs for 15 to 20 minutes or until they are cooked through.

Put the Mushroom Gravy into a large bowl and place the meatballs into the gravy. Gently stir to cover the meatballs with gravy. Serve on top of egg noodles or mashed potatoes.