1. Prepare the Meatballs:

• In a large mixing bowl, combine minced meat, parsley, onion, mustard, garlic powder, ground cumin, dried rosemary, salt, pepper, breadcrumbs, and eggs.
• Mix thoroughly with your hands or a spoon until the ingredients are evenly incorporated.
• Shape the mixture into evenly sized meatballs. You can make them small or large, depending on your preference.

2. Cook the Meatballs:

• Heat a large skillet over medium heat and add a splash of oil.
• Add the meatballs to the skillet in batches, ensuring not to overcrowd the pan.
• Cook the meatballs, turning occasionally, until they are browned on all sides and fully cooked through (about 6-8 minutes).
• Remove the meatballs from the skillet and set them aside on a plate.

3. Sauté the Vegetables:

• In the same skillet, add the finely chopped onions, carrots, and celery.
• Sauté over medium heat until the onions turn translucent and the vegetables soften (about 5-7 minutes).

4. Make the Gravy:

• Stir in the tomato paste and cook for 1 minute to enhance its flavor.
• Pour the vegetable broth into the skillet, stirring to deglaze the pan and mix with the vegetables.
• Bring the mixture to a simmer and let it cook for 5 minutes.
• In a small bowl, mix cold water with cornstarch until smooth, then pour this mixture into the skillet while stirring continuously.
• Let the gravy simmer for another 2-3 minutes until it thickens to your desired consistency. Season with salt and pepper to taste.

5. Combine the Meatballs and Gravy:

• Return the cooked meatballs to the skillet, nestling them into the gravy.
• Simmer for 5-10 minutes to let the flavors meld together.
• Spoon the gravy over the meatballs to coat them evenly.

6. Serve:

• Serve the meatballs hot with a generous amount of gravy.
• Pair with mashed potatoes, dumplings, or steamed vegetables for a complete and satisfying meal.