In a medium mixing bowl, combine your meat, crackers, and seasonings together. Mix until it all combined.

Once combined, get a medium skillet, and add vegetable oil to your pan and allow it to get hot. You want your eye to be on medium to high heat.

Begin making your meatballs. You can do any size, however I chose a medium sized. They will shrink as they cook.

Allow the meatballs to completely cook. Turn periodically to ensure there is an even cook. You want all sides to be a dark brown. Not burned, just dark brown.

Once completely cooked, place your meatballs in a seperate bowl; with a paper towel lining the bowl. This allows the paper towel to catch any unwanted grease.

In a seperate skillet, begin on medium to high heat. Place your lard in the pan and melt completely.

Once your grease is melted, add in your flour. Whisk together. You want it to be a clumpy dough like texture. If you still see a lot of grease, add 1 tbsp until the grease is completely absorbed, by the flour.

When you create many dough balls, add in your beef broth. Whisky together until you see no more clumps. Get alllll of those clumps out.

You want to whisk until you get a thicker gravy like consitency. You dont want it too thick so whisk often to ensure yur gravy does not burn. If it sticks to the pan, it's burned. If it gets too thick, add in additional beef broth.

Once you get the texture that you like and prefer, mix in your meat balls and get them coated well.

Serve over mashed potatoes and any sides that you would like to go with the meatball.