Ingredients:

  • 1 lb ground sirloin (85/15 lean)
  • 1/2 cup plain breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp oil
  • 3 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 tbsp all-purpose flour
  • 2 cups low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme or parsley, chopped

Instructions:

  1. In a medium bowl, combine the ground sirloin, breadcrumbs, beaten egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Gently mix with your hands until just combined; do not overwork the meat.
  2. Roll the mixture into 1.25-inch (3cm) balls.
  3. Heat 1 tbsp of oil in a skillet over medium-high heat. Add the meatballs in a single layer and sear for 2–3 minutes per side until a dark, mahogany-colored crust forms. Remove meatballs from the pan and set aside.
  4. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and diced onions, sautéing for 5–7 minutes until onions are translucent and mushrooms are golden brown.
  5. Sprinkle in the flour and whisk for 1–2 minutes to cook out the raw flour taste.
  6. Slowly pour in the beef broth and the remaining tablespoon of Worcestershire sauce, whisking constantly to prevent lumps.
  7. Return the meatballs to the pan and simmer for 5–8 minutes until the sauce thickens and meatballs are cooked through. Stir in fresh herbs just before serving.