I call that ^ The Dirty Russian Meatball but really it’s just a modified Salisbury steak recipe. To make that beauty you will need a pound of mince preferably an 80/20 blend or do a beef/pork mix. You are also going to need parsley, salt, pepper, an egg, garlic powder and onion powder, Worcestershire sauce, beef broth concentrate, butter, lard, a large onion and sour cream.
Mix the beef with parsley, salt, pepper, the egg, garlic and onion powder, and a splash (maybe a tablespoon of Worcestershire sauce and a smidgen of beef broth concentrate (use your judgment as to the amounts of dry spices). Mix well. Divide into the portion sizes you want and bake in the oven at 190C for 15-20 minutes, check with a meat thermometer. I try to aim for 52-54C which after a short rest will yield a medium to medium-well finish.
While you’re baking your Russian Meatball, melt 2 knobs of butter in a pan with 2 to 3 tablespoons of lard, add to that a diced large onion. You want to caramelize those onions well (I used a sweet onion, but yellow works). Around the time your Russian Meatball is finished should be about the time your onions are nicely browned, turn the heat to low/off, add some splashes of Worcestershire sauce, a smidge of beef broth concentrate and warm water, and a few spoonfuls of sour cream. Mix well. Don’t break the sauce.
Plate your Russian Meatball then spoon the sauce over, there, your Russian Meatball is Dirty.