Meatballs In Beef Gravy

• 2 tablespoons oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 8 ounces slice white button mushrooms (can use more if desired, or use one or two 10-ounce cans sliced mushrooms well drained)
• 5 tablespoons all-purpose flour (you may reduce to 4 tablespoons for a thinner gravy)
• 1 pinch cayenne pepper (optional)
• 2 cups canned low sodium beef broth (use a good-quality beef broth)
• 2 -3 teaspoons Worcestershire sauce
• 3 tablespoons ketchup (can use more)
• 2 -4 teaspoons beef bouillon powder (optional or to taste)
• 1/4 teaspoon fresh ground black pepper (or to taste)
• 1/4 cup sour cream
• salt (optional and to taste)
• MEATBALLS
• 1 lb ground beef (can use half each beef and ground pork)
• 1 egg, slightly beaten
• 1 tablespoon fresh minced garlic
• 1/3 cup milk
• 1/3 cup dry breadcrumbs
• 1/3 cup grated parmesan cheese
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons dried parsley flakes

1. Mix all meatball ingredients in a bowl using clean hands.
2. Shape into 1-inch balls.
3. Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan) add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes) remove to a plate.
4. You may drain some fat from the skillet but leave in about 3 tablespoons.
5. Add in onion and saute until softened (about 3-4 minutes) scraping any browned bits that have accumulated on the bottom of the skillet while cooking.
6. Add in mushrooms cook stirring until softened.
7. Add in flour and stir for 1 minute.
8. Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
9. Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired).
10. Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
11. Season with salt to taste if desired.
12. At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).

oil, butter, onion, white button, flour, cayenne pepper, beef broth, worcestershire sauce, ketchup, beef bouillon powder, fresh ground black pepper, sour cream, salt, meatballs, ground beef, egg, garlic, milk, breadcrumbs, parmesan cheese, salt, fresh ground black pepper, parsley flakes

Taken from www.food.com/recipe/meatballs-in-beef-gravy-335360 (may not work)