Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk (2%)
  • 1 large egg, beaten
  • 1 small onion, finely grated
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups low-sodium beef broth
  • 3 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1/2 cup plain Greek yogurt
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Instructions:

  1. In a large bowl, mix the 1/2 cup panko breadcrumbs with 1/4 cup milk. Let it sit for about 5 minutes until the crumbs are soft and pasty.
  2. Add the 1 lb ground beef, 0.5 lb ground pork, beaten egg, grated onion, allspice, nutmeg, salt, and pepper to the bowl. Use your hands to gently mix until just combined.
  3. Roll the mixture into 1 inch rounds. You should get about 20 to 24 meatballs.
  4. Heat 1 tbsp of butter in a large skillet over medium heat. Add the meatballs in batches and cook for about 8 minutes until browned on all sides. Remove them from the pan and set aside.
  5. Melt the remaining 1 tbsp of butter in the same pan. Whisk in the 3 tbsp of flour and cook for 1-2 minutes until the mixture smells nutty and turns light brown.
  6. Slowly pour in the 2 cups of beef broth while whisking constantly. Add the Worcestershire sauce and Dijon mustard. Simmer for 3-5 minutes until the sauce thickens and bubbles.
  7. Stir in the 1/2 cup Greek yogurt until smooth. Return the meatballs to the pan and simmer for another 5 minutes until the meat is cooked through and the sauce is glossy.