Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/2 lb lean ground pork
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup whole milk
  • 1 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 cups low-sodium beef broth
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1/2 cup plain Greek yogurt
  • 1 tsp Worcestershire sauce

Instructions:

  1. In a large bowl, combine the lean ground beef, lean ground pork, Panko breadcrumbs, beaten egg, milk, allspice, nutmeg, salt, and black pepper. Mix by hand until just combined.
  2. Form the meat mixture into small, 1-inch spheres, making approximately 24-30 meatballs.
  3. Heat olive oil in a skillet over medium-high heat. Sear the meatballs in batches until a deep brown crust forms on all sides, then transfer them to the slow cooker.
  4. Pour a splash of beef broth into the hot skillet to deglaze, scraping up the browned bits (fond), and pour the liquid into the slow cooker.
  5. Add the remaining beef broth, finely diced onion, minced garlic, and Worcestershire sauce to the slow cooker.
  6. Cover and cook on Low for 6 hours until the meatballs are tender and the onion is translucent.
  7. Whisk together cornstarch and water to create a slurry; stir the slurry into the slow cooker.
  8. Stir in the plain Greek yogurt just before serving to create a creamy gravy.