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). ---------------------------------------------------------------------------
Nutrition
Ingredients
