Meatballs in Beef Gravy

Ingredients

• 2 teaspoons beef bouillon to taste (optional or )
• 1 tablespoon butter 
• 2 cups beef broth low sodium canned (use a beef broth)
• 1 pinch ground pepper 
• 2 teaspoons parsley dried
• 0.3 cup breadcrumbs dry
• 1  eggs slightly beaten
• 5 tablespoons flour all-purpose for a thinner gravy (you may reduce to 4 tablespoons )
• 1 tablespoon garlic fresh minced
• 1 lb ground beef (can use half each beef and ground pork)
• 0.3 teaspoon pepper fresh black to taste (or )
• 0.5 teaspoon pepper fresh black
• 3 tablespoons catsup (can use more)
• 0.3 cup milk 
• 2 tablespoons cooking oil 
• 1 small onion finely chopped
• 0.3 cup parmesan cheese grated
• 4 servings salt to taste (optional and )
• 1.5 teaspoons lawry's seasoned salt 
• 0.3 cup cream sour
• 8 ounces mushrooms white drained sliced well canned (can use more if desired, or use one 10-ounce cans mushrooms )
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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