To make the meatballs, combine the ground beef, breadcrumbs, ricotta, mustard, ketchup, garlic, 1 tablespoon of the Worcestershire sauce, onion powder, salt and pepper in a large bowl. Form into medium-sized meatballs and place on a plate.

Heat the oil in large skillet over medium heat. Add about half the meatballs and cook, turning often, until browned.

Remove the meatballs to a clean plate and keep warm. Repeat with the remaining meatballs.

In the same skillet, add the onions and cook for 4-5 minutes, until they are soft and golden brown.

In a small bowl, whisk together 1/2 cup of beef broth and cornstarch.

Add the remaining 2 cups of the beef broth along with the remaining 1 tablespoon Worcestershire sauce. Stir to scrape the browned bits from the bottom of the pan.

Whisk in the cornstarch mixture and bring to gentle boil.

Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until the meatballs are done and the sauce has thickened.

Serve meatballs and sauce over egg noodles or mashed potatoes. Sprinkle with minced fresh parsley, if desired.