Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds ground beef
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 3 tablespoons dijon mustard
  • 3 tablespoons ketchup
  • 1 tablespoon worcestershire sauce
  • 1 large onion (sliced thin)
  • 4 tablespoons 1/2 stick unsalted butter
  • 2 cloves garlic (minced)
  • 1/4 cup all purpose flour
  • 2 cups beef stock
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Add beef, breadcrumbs, egg, mustard, ketchup and worcestershire sauce to a large bowl. Combine with your hands or a large spoon.
  • Roll into 1 1/2 inch meatballs.
  • Heat oil in a large skillet. Working in batches add meatballs and brown on both sides, 2 minutes per side. (They will finish cooking in the sauce). Remove the meatballs and set aside.
  • Add onions to the same skillet and cook over medium heat until light brown and caramelized 5-10 minutes. (You can add more oil or a splash of water if the onions are getting too brown)
  • Add the butter to the skillet with the onions and melt.
  • Next add in the garlic and sauté for 1-2 minutes.
  • Add the flour to the skillet and whisk until it forms a thick paste. Cook for 1 minute whisking constantly.
  • Slowly pour in the beef broth until it forms a thick gravy.
  • Add in worcestershire and season with salt and pepper to taste.
  • Return the meatballs back to the pan and simmer for 3-4 minutes or until the meatballs are cooked through.
  • Serve immediately over egg noodles or mashed potatoes with fresh parsley for garnish.