Ingredients
Scale
- 1.5 lbs (680 g) 80/20 ground chuck beef
- 2/3 cup (40 g) panko breadcrumbs
- 1/3 cup (80 ml) whole milk
- 1 large egg, lightly beaten
- 1/4 cup (40 g) finely grated yellow onion (for meatballs) + 1 large yellow onion (200 g), thinly sliced (for gravy)
- 4 cloves fresh garlic (16 g), finely minced and divided
- 2 tablespoons (30 ml) Worcestershire sauce, divided
- 1 tablespoon (15 g) Dijon mustard, divided
- 1 tablespoon (15 g) ketchup
- 1.5 teaspoons (9 g) coarse Diamond Crystal kosher salt, divided
- 1 teaspoon (4 g) freshly cracked black pepper, divided
- 1 tablespoon (15 ml) avocado oil
- 3 tablespoons (42 g) unsalted butter
- 8 oz (225 g) cremini (baby bella) mushrooms, wiped clean and sliced 1/4-inch thick
- 1.5 teaspoons fresh thyme leaves
- 3 tablespoons (24 g) all-purpose flour
- 2.5 cups (600 ml) low-sodium beef bone broth
- 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley
Instructions
- In a large mixing bowl, combine 2/3 cup (40 g) panko breadcrumbs, 1/3 cup (80 ml) whole milk, 1 beaten egg, 1/4 cup grated onion, 2 cloves minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon ketchup, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Let sit for 5 minutes to form a soft panade.
- Crumble 1.5 lbs (680 g) cold 80/20 ground chuck over the panade, fold gently with your fingertips just until combined, and roll into 24 uniform 1.5-inch meatballs.
- Heat 1 tablespoon (15 ml) avocado oil in a 12-inch cast-iron skillet over medium-high heat. Brown the meatballs for 5 to 6 minutes, turning to sear 3 sides until deeply crusted. Transfer browned meatballs to a warm plate.
- Reduce heat to medium and melt 3 tablespoons (42 g) unsalted butter in the skillet drippings. Add 1 large sliced yellow onion (200 g) and 8 oz (225 g) sliced cremini mushrooms; cook for 7 to 8 minutes until golden-brown and caramelized. Stir in the remaining 2 cloves minced garlic, 1.5 teaspoons fresh thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper for 60 seconds.
- Sprinkle 3 tablespoons (24 g) all-purpose flour evenly over the mushrooms and onions and stir constantly for 90 seconds. Gradually whisk in 2.5 cups (600 ml) beef bone broth, the remaining 1 tablespoon Worcestershire sauce, and 2 teaspoons Dijon mustard until smooth.
- Return all 24 browned meatballs and their juices to the simmering gravy. Cook uncovered over medium-low heat for 7 to 8 minutes, spooning the mushroom-onion gravy over the meatballs, until the gravy is thick and the meatballs reach 165°F (74°C) in the center. Garnish with chopped parsley.
Notes
Panade Secret: Letting the panko soak in milk, grated onion, Dijon, and Worcestershire for 5 minutes before mixing with the ground beef guarantees ultra-tender meatballs that never turn dense.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Homestyle
Nutrition
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 38 g