Instructions

• 1 In a large bowl, combine all of the ingredient for the meatballs and knead until thuroughly combined. Form into medium-sized meatballs and place on a plate.
• 2 Heat a large skillet or dutch oven over medium heat, and then add 2 tbsp. of butter. When melted, add half of the meatballs and gently move them around to brown all sides. When browned remove to a clean plate and repeat until all meatballs are cooked.
• 3 In the same skillet, add 1 tbsp. butter and the onions and cook for 5 to 8 minutes untul they are golden brown amd starting to soften.
• 4 In a small bowl mix 1/2 cup broth with the corn starch.
• 5 Next, add the 2 cups of broth, worcestershire sauce, ketchup, and mustard. Stir to scrape up all the browned bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes, or until the meatballs are done and the sauce has thickened. Splash more broth in off needed to loosen the sauce. Add the kitchen bouquet to add a deeper color and flavor.
• 6 Serve the meatballs and sauce over a platter of egg noodles that have been tossed with the rest of the butter. Garnish with the fresh parsley.