This was a new recipe that I tried which was a big hit at our house. The recipe was from www.couponcuttingmom.com.

2 tablespoons olive oil
1 onion, diced
1 teaspoon dry oregano
1 clove garlic minced
1 pound Beef ground chuck
¼ cup bread crumbs
1 large egg
Salt and freshly ground pepper, to taste approximately ½ teaspoon each

FOR THE GRAVY

5 Tablespoon unsalted butter
3 tablespoon all-purpose flour
2 cups beef broth
¾ cup sour cream
½ tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon pepper
1 tablespoons chopped fresh parsley leaves

Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add onions and sauté until translucent, about 5 minutes, add oregano and garlic and sauté for another 1 minute.
In a large bowl, combine ground chuck, Panko, egg, and sautéed onion mixture. Season with salt and pepper and stir until well combined.
Use a tablespoon or scoop to make equal sized meatballs approximately 1 ¼ – 1 ½ inch meatballs, forming about 20 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add the meatballs and brown on all sides, carefully turning so they don’t break apart. Browning will take about 4 – 5 minutes. Work in batches if necessary making sure not to overcrowd the skillet.
Transfer browned meatballs to a paper towel-lined plate.
To make the gravy, melt butter in the skillet previously used to brown meatballs. Whisk in flour until lightly browned, about 1 minute.
Slowly stir in beef broth and cook, whisking constantly, until slightly thickened, about 1 – 2 minutes.
Stir in sour cream and Worcestershire sauce; season with salt and pepper, to taste.
Add meatballs into sauce, cover and simmer on low for about 10 minutes.
Serve immediately, garnishing with parsley, if desired.