Servings: 4

For the Meatballs: subheading: For the Meatballs:
2 Tbsp. Corn Starch 2 Tbsp. Corn Starch
1½ tsp. All-Purpose Flour 1½ tsp. All-Purpose Flour
1 tsp. Smoked Paprika 1 tsp. Smoked Paprika
¾ tsp. Kosher Salt ¾ tsp. Kosher Salt
¼ tsp. Ground Black Pepper ¼ tsp. Ground Black Pepper
¼ tsp. Ground Nutmeg ¼ tsp. Ground Nutmeg
⅓ Cu. + 1 tsp. Whole Milk ⅓ Cu. + 1 tsp. Whole Milk
1 Lb. Ground Beef 1 Lb. Ground Beef
2 Tbsp. Butter 2 Tbsp. Butter
For the Gravy: subheading: For the Gravy:
¼ Cu. Butter ¼ Cu. Butter
¼ All-Purpose Flour ¼ All-Purpose Flour
1 Yellow Onion (diced) 1 Yellow Onion (diced)
2 Cu. Water (heated) 2 Cu. Water (heated)
4 tsp. Better Than Bouillon Beef Base (or 4 bouillon cubes) 4 tsp. Better Than Bouillon Beef Base (or 4 bouillon cubes)
Drippings From Fried Meatballs Drippings From Fried Meatballs
¼ Cu. Heavy Cream ¼ Cu. Heavy Cream

For the Meatballs: subheading: For the Meatballs:
Mix corn starch, flour, paprika, salt, pepper, and nutmeg. Add milk and whisk well until no lumps remain. Add meat and stir until completely combined and sticky. Shape meat balls with hands (dipping your hands in water if the mixture is too sticky).
Add butter to a frying pan on medium-low heat. Drop the meat balls on the frying pan, flattening the contact side a bit when turning. Cover and fry until browned on the top and bottom, a few minutes on each side.
Keep hot until ready to serve.
For the Gravy: subheading: For the Gravy:
In a medium sized sauce pan on medium-low heat, melt butter. Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking until the flour mixture has turned medium-brown. This should take 8 to 10 minutes.
Pull away from the heat and add the warm water while quickly whisking together to avoid lumps. Add the beef base, and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7 to 10 minutes until smooth stirring periodically.
Add the meatball drippings from frying. Add heavy cream and stir well.
Serve over Meatballs.