are a classic dish that consists of meatballs that are fried in the pan and
served with a homemade gravy over mashed potatoes or egg noodles.” Bobby
fresh oregano chopped, or 1 teaspoon dry oregano
2 cups beef
broth (warmed up)
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
and saute for about 5 minutes, add garlic and oregano and saute for an
In a large bowl
mix together ground beef and sautéed onion, garlic and oregano.
Mix in salt,
pepper and egg.
the egg is mixed in.
breadcrumbs and milk to the meat mixture and mix well using your hands.
equal sized meatballs.
Heat the skillet
used to saute the onion and garlic, adding a bit more olive oil and butter as
skillet to medium heat.
meatballs to the skillet in batches and brown on all sides, turning carefully
meatballs to a baking sheet and keep warm in the oven.
tablespoons of butter to the skillet.
butter has melted whisk in the flour and cook until golden brown.
in the heated beef broth, cook at a temperature that keeps the sauce at a slow
Add in the
heavy cream, Worcestershire sauce and Dijon mustard.
the sauce thickens a bit.
meatballs to the sauce, cover and simmer on low heat for about 10 minutes or
the meatballs are fully cooked, the internal temperature has reached 160
egg noodles or mashed potatoes.
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