Ingredients:

  • 1 lb 80/20 ground chuck beef
  • 0.5 cup panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, lightly beaten
  • 2 tsp Worcestershire sauce
  • 1 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 8 oz cremini mushrooms, thinly sliced
  • 1 small yellow onion, finely minced
  • 2 cups beef bone broth
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tsp Dijon mustard

Instructions:

  1. In a large mixing bowl, combine the milk and panko breadcrumbs. Let the mixture sit for 5 minutes until a paste (panade) forms.
  2. Add the ground beef, egg, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper to the bowl. Mix by hand until just combined, taking care not to overwork the meat. Roll into 1.5-inch spheres.
  3. Heat a large skillet over medium-high heat with a tablespoon of oil. Sear meatballs in batches for 3 minutes per side until a deep brown crust forms on all sides. Remove meatballs from the pan and set aside.
  4. In the same skillet, melt the butter. Add the sliced mushrooms and minced onion, sautéing until the moisture has evaporated and the vegetables are softened.
  5. Sprinkle the flour over the vegetables and whisk for 1-2 minutes to cook out the raw flour taste. Slowly pour in the beef bone broth while whisking constantly to prevent lumps.
  6. Stir in the Dijon mustard. Return the meatballs to the skillet and simmer for 8-10 minutes until the gravy is thickened and velvety and the meatballs are cooked through.