meat balls
1 pound ground beef
1 tablespoon Parsley
1/4 cup grated Romano cheese or Parmigiano-Reggiano
1/4 teaspoon Garlic powder OR 2 cloves minced garlic
1/4 cup cup bread crumbs
1/4 teaspoon Salt
1/4 teaspoon pepper
1/4 teaspoon Basil
1/4 teaspoon oregano
1-2 teaspoons of milk
2 teaspoon minced onion
1 egg

IN PAN
Heat 1/2 inch vegetable oil in a large frying pan. Add meatballs in a single layer and cook at medium-high heat for 4 minutes. Flip. Cook 4 to 6 minutes more or until done. Drain in a paper towel-lined bowl.
----OR BAKE---
Preheat oven to 385 degrees F -- Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 37 minutes.

GRAVY
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consomme, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream

Heat a skillet over medium heat. Melt 3 tablespoons butter, and 1 teaspoon oil and cook with flour 1 minute. - Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper. Cook another 3 minutes.