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.