Preheat the broiler to high.

In a large bowl, mix together the breadcrumbs and milk. Allow the panko to soak for 5 minutes.

After 5 minutes, add the veal, parmesan, egg, parsley and 1 teaspoon of the All Purpose Seasoning Blend to the bowl with the soaked Panko.

Use your hands to gently mix the veal until it’s just combined.

For the veal mixture into one-inch balls and place a rimmed baking sheet lined with parchment paper.

Broil for 3 minutes. The meatballs should be beginning to brown but are not cooked through. Remove from the oven.

In a skillet, heat the olive oil over medium-high heat. Add the sliced mushroom and cook until they’re browned, about 5 minutes. Remove from the skillet and set aside.

Add the shallots to the skillet and cook for 2-3 minutes or until they are slightly softened.

Reduce the heat to low and stir in the remaining tablespoon of olive oil and the flour. Stir until a roux forms.

Whisk in the marsala and sherry until the mixture is smooth.

Season the mixture with the remaining teaspoon of All Purpose Seasoning Blend. Simmer for 5 minutes.

Add the meatballs to the skillet and simmer for 5 more minutes. USDA recommends an internal temperature of at least 160 degrees F, as tested with a meat thermometer.

Place a mushroom on the skewer and then a meatball.

Spoon some of the marsala sauce on the platter. Arrange the skewers on a platter and drizzle the remaining marsala sauce over the skewers.

Top with minced parsley.