In a large bowl, mix the lean ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, salt, and pepper until well combined. Form into golf ball-sized meatballs.

In a skillet, heat the olive oil over medium-high heat. Add the meatballs and brown them on all sides for about 5-7 minutes. Set aside once golden.

Return to the skillet, add a sprinkle of flour to create a roux. Stir constantly for about 1 minute until it turns golden.

Gradually whisk in the low-sodium beef broth and soy sauce, scraping up any browned bits from the pan.

Gently return the browned meatballs to the skillet. Cover and let them simmer for 20 minutes, or until cooked through.

Serve hot over creamy mashed potatoes or noodles.