Step 1

To make the meatballs, preheat the oven to 400°F (200°C) and line a baking sheet with foil or a Silpat.

Step 2

Add all of the ingredients for the meatballs to a large bowl and mix them together until everything is well incorporated. I like to do this with my hands and a fork.

Step 3

Using a large cookie scoop, scoop the meatball mixture and roll them between your hands to make them evenly shaped. Arrange the meatballs on the prepared baking sheet so that they don’t touch each other. Bake the meatballs for 18 minutes, then remove them from the oven and set aside.

Step 4

To make the gravy, while the meatballs bake, add the butter to a large saucepan and let it melt over medium heat. Add the onion and sauté until it starts to brown, 5 to 6 minutes. Add the flour, salt and pepper and cook, stirring, for 3 minutes to cook out the raw flour taste. Add the beef broth and whisk the gravy constantly until no clumps of flour remain. Add the Worcestershire sauce and keep whisking the gravy, scraping the edges of the pan frequently.

Step 5

Once the gravy starts to bubble and thicken to the desired consistency, add the sour cream and stir it in completely. Remove the saucepan from the heat and add the meatballs. Spoon the gravy over the meatballs so they’re all covered. Serve over egg noodles or spaghetti squash.