Prepare the Meatballs:

• In a large bowl, combine ground beef, chopped onion, dill, breadcrumbs, eggs, buttermilk, hot sauce (if using), salt, and pepper. Mix thoroughly until well combined.

• Shape the mixture into 1-inch meatballs. You should get approximately 40 meatballs.

Cook the Meatballs:

• In a large skillet, heat about 3–4 tablespoons of vegetable oil over medium-high heat.

• Add the meatballs in batches, cooking until browned on all sides and cooked through, about 5–7 minutes per batch.

• Remove the cooked meatballs and place them on a plate lined with paper towels to drain excess oil.

Prepare the Mushroom Gravy:

• In the same skillet, melt the butter over medium heat.

• Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5–7 minutes.

• Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1–2 minutes to eliminate the raw flour taste.

• Gradually pour in the chicken broth while stirring continuously to prevent lumps.

• Add the heavy cream, stirring until the gravy is smooth and has thickened, about 3–5 minutes.

• Season with salt and pepper to taste.

Combine Meatballs and Gravy:

• Return the cooked meatballs to the skillet, gently stirring to coat them with the mushroom gravy.

• Simmer for an additional 5 minutes to heat the meatballs through and meld the flavors.

Serve:

• Serve the meatballs and mushroom gravy hot over mashed potatoes, egg noodles, or rice.

• Garnish with additional chopped dill or parsley, if desired.