Add all the meatball ingredients to a large bowl. Use your hands to combine thoroughly.

Divide the mixture in 12 equal meatballs.

Heat 1 tablespoon of sunflower oil in a large skillet. Cook meatballs until they are no longer pink.

In a medium saucepan bring the beef broth to a simmer. In a small bowl, mix cold water and cornstarch together until cornstarch is completely dissolved.

Slowly add the cornstarch mixture to the beef broth, whisking until combined. Simmer until the gravy thickens. Add in the browning and seasoning sauce until desired color is achieved.

Pour gravy over the meatballs and allow it to come to a simmer. Add a little more water if the gravy becomes too thick.

Serve warm over mashed potatoes.