coat a saucepan in oil and add in chopped onions. cook until brown and crispy

in a separate bowl, add in half of the bread crumbs, salt, pepper, and egg substitute to the onion.

Once the mixture has cooled off enough that you can work with it, add in the ground beef and mix together until it is fully blended

roll the meat mixture into golf ball sized balls and roll in leftover breadcrumbs. put on pans lined in foil and refrigerate.

boil potatoes in a large pot of water with some salt mixed in until tender.

Drain and set aside.

In a small saucepan, heat butter substitute and rice milk over low heat until the butter has melted

in a stand mixer, mix together potatoes and hot milk mixture

mix until super fluffy, salt, and pepper to taste. set aside

bring beef broth and water to a slow simmer on medium heat.

Drop in meatballs and simmer until cooked through

take meatballs out and reserve 3 cups of beef broth

melt butter substitute and whisk in flour

whisk in beef broth

let it thicken up into a gravy

mix meatballs into the gravy and evenly coat

serve over mashed potatoes