Ingredients
Equipment
Method
- In a large bowl, combine the Panko crumbs with the milk and stir. Let the mixture sit for five minutes to allow the crumbs to absorb the milk.
- Add the eggs, ketchup, onion, parsley, Worcestershire sauce, salt, black pepper, and garlic powder to the bowl. Mix everything together until well combined.
- Gently incorporate the ground sirloin into the mixture. Be careful not to overwork it; you just want everything to come together. Shape the mixture into meatballs, about the size of a golf ball.
- Heat the olive oil in a large nonstick pan over medium-high heat. Once hot, add the meatballs to the pan, making sure not to crowd them. Cook until they are browned on all sides, about 8 to 10 minutes. Remove the meatballs from the pan and set them aside.
- In the same pan, add the butter. Once melted, toss in the mushrooms and onion slices. Cook until the mushrooms are golden brown, stirring occasionally, for about 5 minutes.
- Sprinkle the flour over the cooked mushrooms and onions. Stir to combine and cook for an additional minute to eliminate the raw flour taste.
- Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer.
- Add the reserved meatballs back to the pan, along with the Worcestershire sauce and additional black pepper. Let everything simmer together until the meatballs are cooked through and the gravy has thickened, about 10 to 15 minutes.
- Once done, remove from heat and serve the meatballs hot, drizzled with the rich gravy.
Notes
Optional: add a few tablespoons of heavy cream to the gravy to give it some creaminess.
Add 1/2 teaspoon of crushed red pepper flakes to the gravy for some spice.
Add 1/2 teaspoon of crushed red pepper flakes to the gravy for some spice.