The Meatballs

• In a small bowl, combine panko breadcrumbs and milk. Set aside to soak for a minute.
• Then in a small bowl or medium measuring cup mix the garlic powder, onion powder, smoked paprika, eggs, Worcestershire sauce, fish sauce, salt, & freshly ground black pepper
• In a large bowl, mix the soaked panko breadcrumbs, ground beef, and egg mixture with clean hands, until well combined.
• Using a 1.5 Tablespoon cookie scoop, the meatballs and arrange them on a baking sheet or plate. I also like to roll them in my hand to help with the shape and “tighten” up the meat as well.
• Pan-sear the meatballs in batches (they may flatten a little during cooking. That’s ok and totally normal). They do not need to be cooked through because we will be cooking them in the sauce later. Set aside the catches on a plate and then make the sauce.

The Sauce

• Start by adding the mushrooms into the pan that you just cooked the meatballs in. Sauté them until browned in color. Then add the shallots and garlic, and continue cooking until fragrant
• Add the butter to the cooked mushroom, shallot, and garlic, allow it to melt; then coat everything with the flour. Stir until covered and the flour has lightly browned. It will thicken and clump together into a paste.
• Slowly add the beef bone broth, mixing as you add. Continue cooking until the mixture appears thicker and lighter in color.
• Add in the sour cream and milk. Stir until well combined.
• Add your meatballs back in and cook them until they are cooked through (about 8-10 minutes). The sauce will bubble and get thicker.
• Finish with the heavy cream and enjoy alone or with mashed potatoes, spaetzle, or other egg noodles.