Step 1

In a bowl combine the panko crumbs with milk. Add remaining ingredients for the meatballs and mix well. Shape into 24 meatballs.

Step 2

Add 2 Tbsp oil to a large skillet over medium heat. Once hot, cook meatballs in 2 batches until golden brown and cooked through (6-7 minutes), turning as needed. Add more oil as needed. Remove from the skillet and cover to keep warm.

Step 3

In the same skillet, melt the butter. Quickly whisk in the flour and cook until golden.

Step 4

Stir in the broth, heavy whipping cream, Dijon and season with salt and pepper to taste. Bring the sauce to a simmer and cook it thickens.

Step 5

Add back the meatballs and toss in the gravy sauce. Cook until meatballs are heated through.