¼-1/2cupplain bread crumbsI used Italian seasoned because it’s what I had on hand. It tastes great either way. Start with ¼ cup and add a little more if they seem to "wet"
1eggthis is my own personal addition to the meatball recipe
1-2Tbsp.oil
1medium onionchopped
1 to 2cans of beef broth- depending on how much sauce you wantwe like a lot so I went with 2 cans)
Poultry seasoningto taste
Flourmixed with water to create a slurry (this will vary based on how many cans of broth you use start with 2 Tbsp. of flour whisked in with 2 Tbsp. of water and make more if needed)
A couple scoops of sour creamdepending on how much sauce you have
Salt and pepperto taste
Instructions
Mix the ground beef, bread crumbs and some salt and pepper together and form meatballs that are around the size of golf balls.
Brown the meatballs in the oil in a sauté pan over medium high. Remove from the pan when each is browned.
Drain if there is too much oil and add the onions.
Season them with salt and pepper and sauté for a few minutes over medium heat, stirring frequently.
Add beef broth and sprinkle with poultry seasoning to taste.
Bring the broth to a boil and then reduce the heat to medium low
Put the meatballs back in the pan and simmer for 15-20 minutes.
Add the slurry of flour and water into the pan and mix to thicken the sauce.
Once the sauce is thickened and the meatballs are cooked through, reduce the heat to low and add the sour cream (do not add it while the sauce is boiling, it will cause the sour cream to curdle).
Enjoy over egg noodles or potatoes.
Notes
This tastes great over egg noodles or with potatoes