Brown the Meatballs:

Keep the olive oil aside and gently mix the remaining meatball ingredients in a large bowl until just combined; be cautious not to overmix to prevent toughness. Shape into 1+1/2 inch meatballs. Pro Tip: Chill the meatballs for 15 minutes after shaping to improve cohesion while cooking.

Warm olive oil in a large nonstick skillet over medium heat. Brown 5-6 meatballs at a time, about 2 minutes per side. Allow enough space for easy flipping. Set aside and repeat for all meatballs.

Prepare the Gravy:

In the same skillet, combine chicken broth, beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce. Stir well and use a silicone spatula to scrape up any browned bits.

Mix cornstarch and cold water in a lidded container, shake to blend.

Bring the gravy to a boil, gradually whisk in the cornstarch mixture until desired thickness. Reduce heat to medium-low, continue whisking for a smooth consistency.

Add the Meatballs:

Place the meatballs back into the skillet, spoon sauce over them, and cook for approximately 10 minutes to ensure thorough heating. Garnish with parsley and serve atop mashed potatoes.

Pro Tips:

Be gentle when mixing the meat to preserve tenderness.

Refrigerate the meatballs after shaping to improve cohesion.

Searing provides appealing color and texture.

Brown the meatballs in batches for easy handling.

Use a nonstick skillet to prevent sticking and maintain integrity while flipping.