Meatballs - French Style (With Gravy) - cooking recipe

Ingredients

1 kg ground beef (no fat)
1 large onion, chopped fine (I like to pre-fry mine)
1 teaspoon crushed garlic
1/2 cup dried breadcrumbs
2 tablespoons barbecue sauce
1/2 teaspoon mixed herbs
1/3 cup finely chopped ham
1 egg
1/3 cup butter
1 (425 g) can evaporated milk
1 tablespoon Worcestershire sauce
1/2 teaspoon celery salt (or celery powder)
1 tablespoon chopped parsley

Preparation

In a bowl mix the first 8 ingredients and form into 25 - 30 meatballs (about the size of a walnut).
In a large fry pan, heat the butter (the French cook mainly with butter - not oil and this really does make a BIG difference to the overall dish). Add the prepared meatballs (I try to make mine during the day so that dinner is on the table faster). Gently fry over a medium heat (don't burn your butter) for 10 - 15 minutes shaking your pan regularly to shift the meatballs to cook on all sides.
Reduce heat to low (once meatballs are ALMOST cooked through) and add the remaining ingredients. Simmer and shake the pan often for 5 minutes (sauce will thicken). Serve with buttered rice or mashed potatoes.