Meatballs and Gravy!

These aren't your average meatballs. And this isn't your average gravy. First, I spiked the meatballs with parmesan cheese and then roasted them in the oven - you wouldn't believe how much fat actually drips away when you do that. For the gravy, I added a little sundried tomato paste and a pinch of smoked paprika (that's what gives the gravy a subtle red tint). The upgrades are simple, but the result is huge.

Oh, and the mashed potatoes? They're also on this blog - and also spiked with sundried tomato paste! Here's the link: Smashed Yukon Golds with Ranch and Sundried Tomato

Parmesan-Spiked Meatballs with Smoked Paprika Gravy

For the meatballs: 
1 pound lean ground beef
2 tablespoons grated parmesan cheese
2 tablespoons Italian-style seasoned bread crumbs
1-2 tablespoons ketchup
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
For the gravy: 
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups beef broth
2 teaspoons sundried tomato paste or regular tomato paste
Pinch of smoked paprika
Salt and black pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
To make the meatballs, in a large bowl, combine all the meatballs ingredients. Mix well and shape the mixture into 16 meatballs. Place the meatballs on the prepared pan and roast for 20 to 25 minutes, until browned and cooked through.
To make the gravy, melt the butter in a large skillet over medium heat. Add the flour and whisk until blended and smooth. Whisk in the garlic powder and onion powder. Whisk in the beef broth, tomato paste and paprika and bring to a simmer. Add the meatballs to the skillet and simmer for 5 minutes. Season to taste with salt and pepper.

Serves 4