Meatballs:
- 1 1/2 lb. ground beef – lean
- 1 – cup panko bread crumbs
- 2 eggs
- 1/4 – cup ketchup
- 1/4 – cup brown mustard
- 1 tbsp. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. onion powder
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
Gravy:
- 2 tbsp. butter
- 1 large yellow onion
- 1 tbsp. Worcestershire sauce
- 1 – cup beef broth
- 2 tbsp. cornstarch
- 1 tbsp. ketchup
- 1/2 tsp. salt
Add all of the meatball ingredients, except the oil, to a large bowl and mix well using your hands. Use a tablespoon measure to portion out the meatball mixture. Mixture should make about 40-50 meatballs. Next, add the olive oil to a large skillet and heat over medium to high heat. Add the meatballs to the oil to cook. Cook meatballs on all sides then remove and set aside.
In the same skillet, add butter to the oil. Add the onions and sauté until soft and translucent. In a bowl, add cornstarch and beef broth and whisk. Add the broth and remaining ingredients to the skillet and cook about 3-5 minutes. The gravy should thicken. If too thick, add a bit more broth. Taste for seasoning and adjust as necessary. Toss the meatballs in the gravy to coat them all evenly. Serve and enjoy!