Ingredients:

  • 1 lb (450g) lean ground beef (90% lean)
  • 1/2 lb (225g) lean ground pork
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (60ml) low-sodium beef broth
  • 1 large egg, beaten
  • 1/2 tsp (2g) ground allspice
  • 1/4 tsp (1g) ground nutmeg
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) low-sodium beef broth
  • 1/2 cup (120ml) low-fat cream
  • 1 tsp (5ml) Worcestershire sauce
  • 1 tbsp (15ml) low-sodium soy sauce

Instructions:

  1. Combine the ground beef and pork in a bowl. Fold in the breadcrumbs, broth, egg, and spices. Mix only until just incorporated to ensure tenderness. Shape into small, 1-inch spheres.
  2. Heat a thin layer of oil in a skillet over medium-high heat. Sear meatballs in batches until a mahogany-colored crust forms on all sides (about 5–7 minutes). Remove and set aside.
  3. In the same pan, melt the butter. Whisk in the flour and cook for 1–2 minutes until golden. Slowly pour in the beef broth, whisking constantly, then stir in the Worcestershire and soy sauce.
  4. Lower heat to medium-low. Stir in the low-fat cream until velvety. Return the meatballs to the pan and simmer for 5–10 minutes until the sauce thickens and meatballs are cooked through.