1 lb ground beef
1/4 cup panko bread crumbs
1/4 cup milk
1/2 cup chopped onion
1 clove garlic, minced
1 tsp dry oregano
1 tbsp olive oil
5 tbsp butter
3 tbsp flour
2 cups beef broth, warmed
1 cup heavy cream
1/2 tbsp Worcestershire sauce
1 tsp Dijon mustard
salt and pepper, to taste
Combine the bread crumbs and milk in a small bowl. Let sit for 10 minutes until milk is soaked up.
Heat up olive oil and butter on medium heat. Add onions and saute until translucent, then add the garlic and oregano. Cook for an additional 1-2 minutes.
In a large bowl, add the cooked onion mixture and ground beef. Mix in salt pepper and egg until combined well, then mix in the bread crumbs.
Scoop into equal sized meatballs and set aside. Heat skillet on medium and add extra oil pr butter if necessary. Brown meatballs on all sides, turning carefully to not break.
Transfer to a baking sheet if desired to keep warm in the oven.
Add 4 tbsp of butter to a skillet and melt. Whisk in flour and cook until golden brown.Stir in beef broth and heat to a slow bubble. Add in cream, Worcestershire, and Dijon mustard. Simmer until thickened. Add meatballs to sauce and simmer, covering on low heat for about 10 minutes.
Serve with egg noodles or mashed potatoes.