1 lb lean ground beef
1 egg, lightly beaten
½ an onion, very finely chopped
¼ cup dry bread crumbs
3 TBSP Parmesan
1 TBSP milk
1 TBSP spicy mustard
2 cloves garlic, finely minced
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp Worcestershire sauce
Butter and olive oil for frying

For the Sauce:
1 cup ketchup
½ onion, grated
1 clove garlic, very finely minced
¼ cup brown sugar
¼ cup red wine vinegar
2 tsps Worcestershire sauce
Kosher salt and black pepper to taste


1. Preheat oven to 350 deg.
2. In a large bowl, combine all the ingredients for the meatballs. Mix well making sure to fully combined. Roll meatballs into 1 inch pieces with your hands – a little water on your hands first helps.
3. In a large skillet, melt a tsp of the butter and add a tsp of olive oil over medium high heat. Add meatballs and cook until nicely browned on all side, working in batches. As the meatballs brown, transfer them to a 9x13 baking dish.
4. In a medium bowl, whisk together all the sauce ingredients, adjusting for salt and pepper. Pour the sauce over the meatballs and bake in the preheated oven for about 20 minutes – or until the meatballs are fully cooked through and the sauce is bubbly. Transfer to a chafing dish or serving bowl and serve immediately.