Ingredients:

  • 1 lb Ground Beef (80/20 blend)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Whole milk
  • 1 Large egg, beaten
  • 1.5 tsp Worcestershire sauce, divided
  • 1 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cracked black pepper
  • 2 tbsp Fresh parsley, finely chopped
  • 2 tbsp Unsalted butter
  • 2 tbsp All-purpose flour
  • 2 cups Beef broth
  • 2 tbsp Heavy cream

Instructions:

  1. In a small bowl, soak the panko breadcrumbs in milk for 5 minutes to create a panade paste.
  2. In a larger bowl, gently combine the ground beef, panko paste, beaten egg, 1 tsp Worcestershire sauce, onion powder, garlic powder, salt, pepper, and fresh parsley. Mix by hand until just combined to avoid a dense texture.
  3. Form the mixture into 1-inch balls. Heat a large skillet over medium-high heat with a splash of oil.
  4. Add the meatballs to the skillet, leaving space between them. Sear for 5-7 minutes total until a dark crust forms. Remove meatballs from the pan and set aside on a plate (they will finish cooking in the sauce).
  5. Reduce heat to medium. In the same skillet with the pan drippings, melt the unsalted butter. Whisk in the all-purpose flour for 2 minutes until a golden-brown roux forms.
  6. Slowly whisk in the beef broth and the remaining 1/2 tsp Worcestershire sauce. Simmer until the gravy thickens enough to coat the back of a spoon.
  7. Optional: Stir in the heavy cream for a velvety finish. Return the meatballs to the skillet and simmer for 5 minutes or until an internal temperature of 160°F (71°C) is reached. Season with salt and pepper to taste.