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1. In a medium bowl combine beef, panko,
parsley, oregano, onion, garlic powder, pepper,
salt and egg. Mix until combined.
2. Roll into 12 large meatballs or 20 small
ones. In a large skillet heat with olive oil
and 1 tablespoon butter. Add the meatballs and
cook throughout. Transfer to a plate and cover
with foil.
3. Add 4 tablespoons butter and flour to
skillet and whisk until it turns brown. Slowly
stir in beef broth and heavy cram. Add
Worcestershire sauce adn honey mustard and
bring to a simmer until sauce starts to
thicken. Salt and pepper to taste.
4. Add the meatballs back to the skillet and
simer for another 1-2 minutes. Serve over egg
noodles or rice.
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