6 tablespoons butter, softened
3 cloves garlic, minced
1 1/2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon cinnamon
1/4 teaspoon salt
3 teaspoons distilled white vinegar
1/2 pound lean ground beef
1/2 pound onion, chopped
2 teaspoons chopped fresh parsley
2 tablespoons butter or margarine
3 pounds hamburger or turkey meatballs
Pour butter over a 2 quart serving dish, or until browned. Stir in garlic, Worcestershire sauce, paprika, cinnamon, salt and vinegar. Place in freezer for 1 hour.
Remove meatballs (pouring from freezer) and drain on waxed paper. Keep the meatballs refrigerated.
Arrange meatballs in a large skillet. Heat butter in a large skillet (medium heat, about 55 degrees F) over medium-high heat. Saute meats 2 minutes, or until browned. Remove meat from skillet, crumble and set aside.
Rotate skillet over medium heat dicing onion mixture 2 or 3 times. Stir in parsley, cook about 20 minutes. Then mix with meatballs, gravy and butter. Stir in brown sugar, salt, vinegar and butter. Saute 5 minutes, or until meatballs are nicely browned. Pull meatballs apart, place in sauce and serve hot.