Line a baking sheet with parchment paper or heavy-duty aluminum foil. Set it aside.

Combine ground beef, egg, breadcrumbs, milk, garlic, parmesan cheese, onion, Worcestershire sauce, Italian seasoning, kosher salt, and cracked black pepper in a large bowl.

Use a 1½-tablespoon scoop to scoop out the meatball filling. Roll the ground beef mixture into a tight ball. Place the meatball on the prepared baking sheet and repeat (I was able to get 24 meatballs).

Heat 2-3 tablespoons extra virgin olive oil in a 10 to 12-inch skillet over medium heat. (Be sure the oil is hot but not smoking before adding the meatballs. That way, you will get a nice sear without burning the meatballs.) Fry the meatballs, turning them to brown on all sides, for about 8-10 minutes or until cooked through. (If you use a smaller skillet, you may need to fry the meatballs in batches to ensure they cook evenly. If you overcrowd the skillet, you will steam the meatballs instead of frying) Transfer the meatballs to a plate lined with paper towels to drain.

In the same skillet, melt the butter over medium heat.

Add the sliced onion and sauté until translucent.

Sprinkle the flour over the cooked onions, stirring constantly, for 1-2 minutes.

Slowly whisk in the beef broth to ensure there are no lumps. Add the Worcestershire sauce, kitchen bouquet, and water. Bring the mixture to a simmer and let it thicken, stirring occasionally. Season with salt and pepper to taste.

Once the gravy is thickened, add the pan-fried meatballs to the skillet. Let the meatballs simmer in the gravy for 2-3 minutes. Garnish with the chopped fresh parsley. Serve immediately over mashed potatoes or cooked egg noodles.