Ingredients:

  • 2 lbs ground chuck (80/20 lean-to-fat ratio)
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, thinly sliced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2.5 cups beef stock
  • 1 tsp Worcestershire sauce (for gravy)
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a large bowl, combine the Panko breadcrumbs and milk. Let the mixture sit for 2 minutes to form a panade paste.
  2. Fold the beaten egg, onion powder, garlic powder, salt, pepper, Worcestershire sauce, and yellow mustard into the panade.
  3. Add the ground chuck to the bowl. Mix with your hands until just combined, being careful not to overwork the meat.
  4. Roll the mixture into approximately 20-24 spheres (1.5-inch diameter).
  5. Heat a large skillet over medium-high heat with a splash of oil. Sear the meatballs in batches until a mahogany crust forms on all sides. Remove meatballs from the pan and set aside.
  6. In the same skillet, melt butter and sauté onions and mushrooms until softened and browned. Stir in flour to create a roux and cook for 1 minute.
  7. Slowly whisk in the beef stock, Dijon mustard, and additional Worcestershire sauce. Simmer until the gravy thickens and is glossy.
  8. Return meatballs to the skillet and simmer for 5 minutes until cooked through. Garnish with fresh parsley.