Meatballs and Potatoes with Savory Gravy

Roasted meatballs, savory gravy, herb-roasted potatoes, parmesan cheese. All in one bowl. I don't know about you, but for me - my life is complete.

And, even better news? This dinner is EASY! The meatballs and potatoes both roast in the oven while you make the gravy, so everything comes together at the same time. Seamlessly. The meatballs roast to caramelized perfection (and much of the fat is left on the baking sheet), the potatoes are browned and crispy on the outside and tender on the inside, and the gravy is smooth and intensely flavorful. When I served this, there wasn't ONE drop of gravy left in the bottom of the dish (and this recipes makes a LOT).

About the meatballs: I don't add eggs and breadcrumbs to these meatballs (in fact, I almost NEVER do). I want the flavor of BEEF, not bread and egg. To keep the meat moist and flavorful, I add parmesan cheese, oregano, basil, onion, and garlic. If you haven't made meatballs MY way before, I encourage you to try it this time. You may never go back to grandma's recipe.

Meatballs and Potatoes with Savory Gravy

1 1/4 pounds lean ground beef
3 tablespoons grated parmesan cheese, plus extra for serving
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon onion powder, divided
3/4 teaspoon garlic powder, divided
Salt and ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups beef stock or beef broth
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 1/4 pounds small red or gold potatoes (or a combination), cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
Chopped green onions for serving, optional

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or foil.
To make the meatballs, in a large bowl, combine the beef, parmesan cheese, oregano, basil, 1/2 teaspoon of the onion powder, and 1/2 teaspoon of the garlic powder. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper and mix well. Shape the mixture into 16 meatballs and transfer the meatballs to one of the prepared baking sheets. Roast for 18 to 20 minutes, until the meatballs are browned and cooked through.
Meanwhile, to prepare the potatoes, place the potatoes in a large bowl. Add the olive oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the potatoes to the second prepared baking sheet and roast for 20 to 22 minutes, until the potatoes are golden brown on the outside and tender on the inside.
To make the gravy, melt the butter in a small saucepan over medium heat. When the butter is bubbly, whisk in the flour until blended. Whisk in the broth, ketchup, Worcestershire sauce, and remaining onion powder and garlic powder. Bring to a simmer. Reduce the heat to low and simmer for 10 minutes (or until the meatballs and potatoes are ready). Season the gravy with salt and pepper.
Arrange the meatballs and roasted potatoes in shallow bowls and pour the gravy over top. Top with green onions if using. Serve with extra parmesan cheese on the side.

Serves 4