Meatball Ragout – A French Canadian dish that we found in Quebec City. Americans will recognize the flavors similar to Salisbury Steak. Truly a comforting dish. – Meatballs: egg, milk, Panko breadcrumbs, beef (lean ground chuck), ketchup (Heinz perferred), mustard (coarse ground), Worcestershire sauce, salt, black pepper, onion powder, olive oil, Ragout (Gravy): butter, onion (diced small), all purpose flour, beef broth (14.5 oz.), Worcestershire sauce, salt (or to taste), black pepper (or to taste), In a large mixing bowl, combine the egg and milk and stir with a fork. Add the Panko breadcrumbs, mix and and let stand for 5 minutes to absorb the liquid and soften.; Add remaining meatball ingredients, except olive oil. Mix to incorporate ingredients completely.; With your hands, shape one-inch meatballs. (Approximately 40 meatballs.); Heat the olive oil in a large non-stick skillet. Brown the meatballs on all sides in batches. Add more olive oil if needed. Once meatballs are browned and cooked thoroughly, set aside.; In the same skillet, add the butter and heat slowly to melt. Add the diced onion and saute until soft and translucent. Now add the flour and cook for about five minutes to render a light roux. ; Adjust heat to medium, deglaze the pan with the beef broth. Bring to boil to thicken sauce. Add more broth if needed for perfect sauce. Season with Worcestershire, salt and pepper to taste.; Now add the meatballs back to the pan. Heat and cover the meatballs with the brown gravy. ; Serve with mashed potatoes and fresh cooked vegetables.; –