- 1 lb ground beef
- ¼ cup panko bread crumbs
- ¼ cup milk
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon fresh oregano chopped, or 1 teaspoon dry oregano
- 1 egg
- 1 tablespoon olive oil
- 5 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth (warmed up)
- 1 cup heavy cream
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- In a small bowl mix and panko breadcrumbs with milk. Let sit until the breadcrumbs have soaked up the milk, about 10 minutes.
- In a large skillet heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add onions and sauté for about 5 minutes, add garlic and oregano and sauté for an additional 1-2 minutes.
- In a large bowl mix together ground beef and sautéed onion, garlic and oregano. Mix in salt, pepper and egg. Combine until the egg is mixed in. Add the breadcrumbs and milk to the meat mixture and mix well using your hands. Shape into equal sized meatballs.
- Heat the skillet used to sauté the onion and garlic, adding a bit more olive oil and butter as needed. Heat the skillet to medium heat. Add the meatballs to the skillet in batches and brown on all sides, turning carefully so that they do not break apart. Transfer the meatballs to a baking sheet and keep warm in the oven.
- Add 4 tablespoons of butter to the skillet. When the butter has melted whisk in the flour and cook until golden brown. Slowly stir in the heated beef broth, cook at a temperature that keeps the sauce at a slow bubble. Add in the heavy cream, Worcestershire sauce, and Dijon mustard. Simmer until the sauce thickens a bit.
- Add the meatballs to the sauce, cover and simmer on low heat for about 10 minutes or until the meatballs are fully cooked, the internal temperature has reached 160 degrees F.
- Serve over egg noodles or mashed potatoes.