Step 1

Dice and sautee the onion until soft.

Step 2

In a large mixing bowl combine all the ingredients for the meatballs except the olive oil. Mix well. Use a 1-1/2 Tablespoon scoop to portion out meat mixture and form into balls.

Step 3

Heat olive oil in a skillet. Place the meatballs in the hot skillet and brown on all sides, moving with tongs. Once all sides are browned, remove from skillet and set aside on a plate.

Step 4

To the still-hot skillet add butter and allow to melt. Dust in the flour and whisk, creating a roux.

Step 5

Slowly add the beef broth and allow to thicken. Once the sauce has thickened to almost a gravy, pour in the heavy cream, Dijon, and Worcestershire. Whisk again and allow to simmer until thickness returns.

Step 6

Add the meatballs back to the skillet and allow to simmer, turning often to coat in the sauce.

Step 7

Finish with a garnish of fresh parsley.