Ingredients:

2- 18 oz packages frozen angus meatballs

3/4 onion, thinly sliced 

2 tbsp olive oil 

3 tbsp butter

1 packet brown gravy mix

32 oz beef broth 

2 tbsp cornstarch

1/4 c warm water

1-2 tbsp Worcestershire sauce 

2-3 tbsp ketchup (I used sugar free spicy primal)

2 tsp garlic powder

1 tsp onion powder 

Black pepper to taste

Preparation;

Heat 1 tbsp olive oil over medium heat in large pot. Add sliced onion and 1 tbsp butter. Cook until onion is soft and fragrant. In another large pan, add 2 tbsp olive oil over medium heat along with the frozen meatballs. Brown meatballs on all sides for about 5-10 minutes. Using a small bowl, combine cornstarch and warm water to make a slurry. Meanwhile, remove onions from oil. To that pot, add 2 tbsp butter, beef broth, gravy mix, cornstarch/water mixture, Worcestershire sauce & ketchup. Whisk the ingredients together while bringing  to a boil. Reduce heat to medium and continue whisking for about 2-3 minutes. Add seasonings and onions back into the pot. Let it simmer for about 5-10 minutes whisking occasionally. Add more cornstarch if the gravy is too thin about a tsp at a time mixed with a little warm water. Remove meatballs from pan and add to the gravy. Cover and simmer over a low medium heat for about 30 minutes stirring occasionally. Taste and adjust seasonings if  needed. Serve over mashed potatoes or cauliflower.