Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 lb ground turkey
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup low-fat milk
  • 1 large egg, beaten
  • 1 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef stock
  • 1 tbsp soy sauce
  • 0.5 cup plain Greek yogurt
  • 1 tsp Dijon mustard
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. In a large bowl, combine the lean ground beef and turkey. Add the breadcrumbs, milk, egg, allspice, nutmeg, salt, and pepper. Gently fold the ingredients together with your hands until just combined to ensure meatballs remain tender.
  2. Roll the mixture into small, 1-inch spheres (approximately 50 meatballs).
  3. Heat olive oil in a 12-inch skillet over medium-high heat. Sear meatballs in batches until a deep mahogany-colored crust forms (about 2-3 minutes per side) and internal temperature reaches 160°F (71°C). Remove and set aside.
  4. Lower heat to medium. In the same pan, melt the butter while scraping up the browned bits (fond) from the bottom.
  5. Whisk in the flour and cook for 1-2 minutes until the roux smells nutty.
  6. Slowly pour in the beef stock while whisking constantly to eliminate lumps. Stir in the soy sauce and Dijon mustard.
  7. Stir in the Greek yogurt to create a silky emulsion, return the meatballs to the pan to glaze, and garnish with chopped fresh parsley.