In a large bowl, add all the meatball ingredients. Mix together with your hand until all ingredients are incorporated.

Form 1 inch balls and roll into round balls.

Heat a non-stick skillet to medium-high heat and add the oil.

Once hot, add the meatballs and cook on each side until all sides are browned, about 8 minutes total.

Remove from the pan and set aside.

Lower the heat to medium and add the butter to the pan.

Once melted, add the flour and whisk immediately to form a roux. (the thickening base for a sauce)

Add the onions and cook for 3 minutes or until slightly tender.

Add the chicken stock, worcestershire sauce, and seasoned salt.

Cook mixture over medium heat until it begins to thicken and resemble a gravy.

Add the meatballs back in and lower heat to low. Cook for 15-20 minutes, stirring every 5 minutes or so to coat the meatballs in the sauce.

Check gravy for seasoning and add more if necessary or desired.

Serve over mashed potatoes and enjoy!