I made these meatballs this past weekend and they were so good! Don’t let the long ingredient lists scare you, these came together really quickly. I served mine with mashed potatoes, but rice would be good too! If there are leftovers, I would recommend storing the meatballs and sauce separately. Recipe and photo courtesy of jocooks.com.

For Meatballs:

• 1 1/2 lb lean ground beef
• 1/2 cup breadcrumbs, I used Panko
• 1 egg
• 1/4 cup ketchup
• 1/4 cup coarse ground mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon seasoning salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 2 tablespoons olive oil (for frying)

For Gravy

• 2 tablespoons butter
• 1 large onion, chopped
• 1 tablespoon Worcestershire sauce
• 1 cup beef or chicken broth
• 1 tablespoon cornstarch
• 1/2 teaspoon seasoning salt
• 1 tablespoon ketchup
• parsley for garnish

Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 40 meatballs. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you’re using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside. To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. In a bowl add the cornstarch and beef broth and whisk. Add broth and remaining gravy ingredients to skillet, and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth. Taste for seasoning and adjust as necessary. When the gravy is done add the meatballs back to the skillet and toss them around so they’re covered in the gravy. Garnish with parsley. Serve with mashed potatoes or rice.