Grandma Ludwig's Famous Meatballs (Richard's favorite)

This is what I remember:

I remember the onions, hamburger, salt, pepper and Worcestershire sauce.  I have started to use the following recipe because the meatballs stay together a little better.  The flavor is much the same.   

Please add your memories of this recipe......

 

• 1 large egg
• 2 T or so of milk
  
• 1 medium onion, finely chopped
• 1 teaspoon salt
• 1 t. Worcestershire sauce
  
• Dash pepper
• 1-1/2 pounds lean ground beef (90% lean)
• 3 to 4 tablespoons olive oil or butter
• 
  
• GRAVY:
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 1/2 cup beef broth (could also add a little milk or cream)
  
• Salt and pepper to taste

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Directions

• In a large bowl, mix the egg, milk, onion, salt, pepper, and add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.)
• In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet.
• For gravy, add butter to drippings. Stir in flour. Add broth.. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.