Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 0.5 cup Greek yogurt
  • 1 tsp cider vinegar

Instructions:

  1. In a small bowl, soak panko in milk for 5 minutes to create a panade.
  2. In a large mixing bowl, combine ground beef, pork, the soaked panko, egg, grated onion, garlic, and spices. Mix gently with your hands until just combined.
  3. Roll the meat mixture into 1-inch spheres.
  4. Heat olive oil in the skillet over medium-high heat. Add meatballs in batches and sear until they develop a deep mahogany-colored crust on all sides (about 5-7 minutes). Remove meatballs from the pan and set aside.
  5. Lower heat to medium. Melt butter into the pan drippings, whisk in flour, and cook for 2 minutes until the roux is golden.
  6. Slowly pour in beef broth, whisking constantly until the sauce reaches a glossy sheen.
  7. Stir in Greek yogurt and cider vinegar.
  8. Return meatballs to the skillet and simmer for 5-10 minutes until the sauce thickens and meatballs reach an internal temperature of 160°F (71°C).