1. Make the Meatballs
In a bowl, combine ground meat, breadcrumbs, egg, garlic, onion, milk, salt, pepper, and herbs.
Mix gently until just combined (don’t overwork it).
Roll into small balls (about golf-ball size).
2. Cook the Meatballs
Heat a pan over medium heat with a little oil.
Brown the meatballs on all sides (about 6–8 minutes).
Remove and set aside (they’ll finish cooking in the sauce).
3. Make the Mushroom Sauce
In the same pan, melt butter with olive oil.
Add mushrooms and cook until browned and soft (5–7 minutes).
Stir in garlic and cook for 1 minute.
Pour in beef broth, scraping up any browned bits.
Add cream and bring to a gentle simmer.
4. Combine
Return meatballs to the pan.
Simmer for 8–10 minutes until cooked through and sauce thickens.
Stir in parmesan and Dijon mustard.
