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1
Mix all meatball ingredients in a bowl using clean hands.
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2
Shape into 1-inch balls.
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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.
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4
You may drain some fat from the skillet but leave in about 3 tablespoons.
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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.
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6
Add in mushrooms cook stirring until softened.
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7
Add in flour and stir for 1 minute.
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8
Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened.
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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).
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10
Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently.
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11
Season with salt to taste if desired.
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12
At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).