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In a large bowl, mix the minced meat with the egg, breadcrumbs, chopped onion, garlic, parsley (if using), salt and pepper. Form small meatballs the size of a walnut and set aside.
Heat some olive oil in a large skillet over medium-high heat. When hot, add the meatballs and brown them on all sides, about 5 minutes total. Remove the meatballs from the pan and set aside.
In the same pan, add a little more oil if necessary and sauté the onion and garlic until translucent. Then, add the sliced mushrooms and cook until they are golden brown and release their juices.
Pour the chicken or vegetable broth into the pan and bring to a boil. Reduce the heat and add the heavy cream. Simmer for a few minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
Return the meatballs to the pan with the cream of mushroom soup and cook over low heat for a few more minutes, making sure they are well coated with the sauce and heated through.
Serve the meatballs with hot mushroom cream, accompanied by rice, mashed potatoes or pasta. Sprinkle some chopped fresh parsley on top to garnish, if desired. And to enjoy
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