• Preheat your oven to 350F with a rack in the middle position. Line a baking tray with parchment paper. Have a small bowl of water at the ready.

Making the Meatballs

• Combine all of the meatball ingredients together in a large bowl. Mix them well until the mixture is smooth.
• Dipping your finger in the prepared bowl of water, shape 24 meatballs of 1-inch in diameter. Having wet fingers will prevent the meatballs from sticking to your hands while shaping.
• Place the shaped meatballs on the lined baking tray. Place into the preheated oven for 16-18 minutes. The internal temperature of the meatballs should be at least 165F.

Making the Gravy

• In a large skillet on medium heat, melt the butter. Once the butter is melted whisk in the flour. Keep whisking the butter and flour until smooth to create the roux.
• Once the roux starts to bubble, add in the broth. Whisk the gravy until it thickens and starts to simmer.
• When the gravy has thickened, turn the heat off. Add the Dijon, Worcestershire Sauce, and Greek yogurt to the gravy and whisk them in until well combined.
• Add the fully cooked meatballs into the gravy and stir to cover them in sauce.