Combine ground beef, breadcrumbs, egg, milk, worcestershire sauce, seasoning, salt and pepper. Mix until just combined, do not over-mix. Roll into 15 meatballs.
Drizzle oil into a large pan (preferably a pan with high sides) over medium/high heat. Place meatballs into pan ensuring not to overcrowd. Brown all sides and transfer to a plate, set aside.
Add sliced Vidalia Onions to the pan with remaining meatball grease. Saute 5-10 minutes or until onions are tender.
Add butter to pan then begin sprinkling flour one tablespoon at a time, stirring between each addition.
Slowly pour in broth, worcestershire sauce and water while stirring. Bring to a simmer then reduce heat to medium/low.
Return meatballs to pan and cook until gravy is thick and meatballs are cooked through (10-15 minutes) Add more water if needed during this time.
Salt and pepper to taste. Serve topped with fresh parsley over mashed potatoes, rice or noodles.
