Instructions

• In a big bowl, combine the ground beef, Panko breadcrumbs, and the egg. Use your hands to mix gently until it just comes together. Don’t overwork it or the meatballs get tough and sad.
• Add in 1 tablespoon Worcestershire sauce and the seasoning salt, pepper, and onion powder. Mix gently again just to spread the flavors nice and even.
• Shape the mixture into golf ball-sized meatballs. This size cooks best, not too big that they dry out or too small that they fall apart.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Fry the meatballs in batches until they get that beautiful brown crust on all sides, about 5 to 7 minutes. This browning adds layers to your gravy later, so don’t skip it.
• Remove meatballs from the skillet and set aside. In the same skillet, add butter and chopped onion. Cook until the onion is soft and translucent, scraping up all the brown bits so they melt into flavor.
• Sprinkle the flour over the onions and stir to cook it out for a minute. Then slowly whisk in the beef broth, 1 tablespoon Worcestershire sauce, and a tablespoon ketchup. Bring this to a simmer so it thickens up and gets rich. Now add the meatballs back, cover your pressure cooker, seal it with the ring, and cook on high pressure for 10 minutes. Let it do a natural release for about 5 minutes, then hit the quick release to finish.