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Ingredients
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2 tablespoons butter 1 cup onions diced Meatballs 1 ½ pounds ground beef ⅓ cup Italian breadcrumbs (or panko seasoned with italian seasoning) ⅓ cup milk ¼ cup parsley fresh, chopped ¼ cup parmesan shredded salt and pepper to taste Sauce 10 ounces beef broth ⅔ cup water 1 tablespoon flour 2 tablespoons ketchup 1 ½ teaspoon dijon 1 tablespoon parsley fresh, chopped ½ teaspoon garlic powder 2 teaspoons Worcestershire sauce
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In a large saucepan, saute onions in butter until transluscent, about 5 minutes. In a medium bowl, mix the ingredients for the meatballs until just combined. Create approximately 24 meatballs (1 ½ tablespoons each). Place into the saucepan, with onions to brown. Meanwhile in a small mixing bowl, whisk together the ingredients for the sauce. Pour sauce over the meatballs. Bring the pan to a boil then reduce heat and simmer uncovered for 10 minutes to reduce. Place lid on the pan and simmer for an additional 20 minutes before serving. Serve over mashed potatoes.
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