German Meatballs with Sour Cream Gravy

1/2 c butter
1/2 c minced onion
2 lb ground beef
3 c coarse bread crumbs
1 t beef stock base
2 t salt, divided
1/4 t pepper, divided
1/2 c chopped parsley
4 t Worcestershire, divided
2 t dry mustard
2 eggs
2 cans (10 1/2 oz) consomme
2 t Kitchen Bouquet
1 c sour cream

Melt butter in saucepan; add onion; saute until tender. Combine ground beef and bread crumbs; add butter mixture and beef stock base. Add 1 t sale, 1/8 t pepper, parsley, 3 t Worcestershire, mustard and eggs; mix lightly but thoroughly. Shape meat mixture into 2-inch balls; place in baking dish. Bake at 350 for 30 -35 minutes. Meanwhile, prepare sour cream gravy: in saucepan combine consomme (which has been thickened with flour), remaining salt, pepper and Worcestershire.  Add Kitchen Bouquet; heat to simmering point, stirring occasionally. When ready to serve fold sour cream into hot gravy; heat a few minutes longer; pour over meat balls. Serve five or six.

Yes Kevin, you can still get Kitchen Bouquet