Step 1

Combine 1/2 cup panko bread crumbs and milk and allow bread crumbs to soak up milk.

Step 2

Heat 1 tablespoon olive oil in large pan (I used cast iron one) on medium high. Add chopped onions and sauté until translucent, about 5 minutes. Add garlic and oregano and sauté for another minute. Turn off heat.

Step 3

In a medium bowl, combine ground beef, ground pork, soaked bread crumbs and sautéed onion/garlic/oregano mixture. Mix in with salt and pepper. Add 1 egg and combine using a wooden spoon until the entire egg is mixed in.

Step 4

Using a tablespoon for measuring and your hands for rolling, start making those meatballs. I just rolled them between my palms and got 18 average size meatballs.

Step 5

On medium high heat, brown meat balls on all sides, carefully turning so they don't break apart. Cook them for about 10 minutes, making sure they are not raw inside. Remove meatballs and put them on a large plate.

Step 6

Reduce heat to low and add 4 tablespoons butter to hot pan. Once butter is melted, whisk in 3 tablespoons flour and cook for 1-2 minutes until golden brown.

Step 7

Add in 2 cups beef broth and simmer for 2 minutes. Next add in 1 cup heavy cream, 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard. Simmer until sauce thickens just a bit. Taste it and add salt and pepper if necessary (depends on whether your broth is sodium free or not).

Step 8

Add meatballs into sauce, cover and simmer on low heat for about 10 minutes.