Grandma's Meatballs

Combine beef, chopped onion, eggs, parsley, garlic powder, salt, and pepper in a large bowl. Mix until well blended.

Form mixture into meatballs slightly larger than a golf ball.

Spread flour onto a plate and dredge meatballs in flour to lightly coat, shaking off excess.

Heat butter and oil in a large Dutch oven or deep-sided frying pan over medium heat. Add meatballs in batches and brown evenly, about 5 minutes per batch. Remove and drain on paper towels.

Add onion slices to to the pot and brown lightly, 5 to 7 minutes. Return meatballs to the pot and add water to partially cover. Reduce heat to low, cover, and let simmer for about 1 1/2 hours, adding more water if necessary.