Swedish Meatballs

In a small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until breadcrumbs have soaked up the milk.

In a large skillet heat 1 tablespoon of olive oil with 1 tablespoon of butter.

Add the onions and sauté until translucent, about 5 minutes. Add the garlic and oregano and sauté for another 1-2 minutes.

In a large bowl, combine the ground beef, sautéed onion, garlic and oregano.

Mix in the salt, pepper and egg. Combine until the eggs are mixed into the ground beef.

Add the breadcrumbs to meat mixture and combine well.

Use a tablespoon or scoop to make equal sized meatballs. This recipe makes approximately 20 meatballs.

Reheat the skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.

On medium heat, brown the meat balls on all sides, carefully turning so they don't break apart.

Don't overcrowd the skillet with meatballs, work in batches.

Transfer the meatballs to a baking sheet and keep warm in the oven while you make the sauce.

Add 4 tablespoons of butter to the skillet. Once melted whisk in the flour and cook until golden brown.

Slowly stir in the heated beef broth and cook at a temperature that keeps the sauce at slow bubble.

Add in the cream, Worcestershire sauce and Dijon mustard and simmer until sauce thickens at bit.

Add the meatballs into sauce. Cover and simmer on low heat for about 10 minutes. Season to taste with salt and pepper.

Serve over egg noodles, broad noodles or mashed potatoes.