MAKE THE MEATBALLS
PLACE THE GROUND BEEF IN A LARGE BOWL. ADD THE SALT, GARLIC POWDER, ONION POWDER, BLACK PEPPER, EGG AND THE BREAD CRUMBS. MIX THE GROUND BEEF WITH YOUR HANDS UNTIL ALL OF THE INGREDIENTS ARE INCORPORATED.
FORM THE GROUND BEEF INTO ROUNDS, JUST A LITTLE SMALLER THAN A GOLF BALL. MAKES APPROXIMATELY 20 MEATBALLS
BROWN THE MEATBALLS
ADD ENOUGH OIL TO A LARGE, DEEP SKILLET TO COVER THE BOTTOM BY ABOUT ¼ – ½ INCH (ABOUT 1½ CUPS).
HEAT THE OIL OVER MEDIUM-HIGH. WHEN THE OIL IS HOT, CAREFULLY PLACE THE MEATBALLS IN THE OIL. FRY THEM, TURNING A COUPLE OF TIMES TO BROWN ON ALL SIDES, ABOUT 5-6 MINUTES.
REMOVE THE SKILLET FROM THE HEAT AND REMOVE THE MEATBALLS. SET THEM ON A PLATE OR PAN. KEEP THEM WARM BY COVERING THE PLATE LOOSELY WITH A PIECE OF ALUMINUM FOIL AND/OR PLACE THE PLATE IN THE MICROWAVE OR OVEN.
MAKE THE GRAVY
DRAIN ALL THE OIL FROM THE SKILLET BUT DO NOT WASH OR WIPE. IF THERE ARE BITS ON THE BOTTOM OF THE PAN, LEAVE THEM IN THERE. THEY WILL FLAVOR THE GRAVY.
PLACE THE SKILLET OVER MEDIUM HEAT AND ADD THE BUTTER. WHEN THE BUTTER IS MELTED AND FOAMY ADD THE FLOUR. COOK THE FLOUR, STIRRING FREQUENTLY FOR 2 MINUTES.
SLOWLY ADD THE BEEF BROTH AND STIR UNTIL COMBINED AND BRING THE SAUCE TO A SIMMER.
ADD THE MEATBALLS TO THE GRAVY AND LOWER THE HEAT TO MEDIUM-LOW.
COVER THE SKILLET AND COOK THE MEATBALLS FOR 15 MINUTES, STIRRING OCCASIONALLY.
ADD THE HALF AND HALF AND STIR WELL.
LOWER THE HEAT TO LOW, COVER AND CONTINUE TO COOK FOR 3-5MINUTES TO LET THE FLAVORS COMBINE AND HEAT THROUGH.
TASTE THE GRAVY AND ADD A LITTLE SALT IF NEEDED. AS A REFERENCE WE DIDN’T ADD ANY EXTRA SALT TO OUR MEATBALLS AND GRAVY.
SERVE WITH THE MEATBALLS AND GRAVY OVER EGG NOODLES, MASHED POTATOES OR ON THEIR OWN.