Meatballs with Easy Stovetop Gravy

So silky! That's how I want to describe this gravy. And if you think you can't make uber-smooth, ultra-flavorful gravy in less than 5 minutes, think again. All you roux-phobes out there take note: this is your day. You will own this gravy and make it beyond. Trust me.

And that's just the gravy part of this meal! There are meatballs swimming in that lucious sauce too. And those juicy balls of ground beef are seasoned with the same seasoning as the sauce, so it's full-on flavor from the center of the meatball to the last drop of sauce in the pan.
And since the sauce is so fabulous, I suggest serving this with pasta, rice or a nice chunk of artisan bread. You'll want to mop up every drop.

About the meatballs: In this recipe, the meatballs are roasted and then added to the gravy once they're cooked. I do this for many reasons, but most notably for three reasons: 1. The meatballs get perfectly browned on all sides without you hovering over the stove. 2. Tons of fat drips away onto the baking sheet and doesn't end up in the gravy. 3. You can start the gravy while the meatballs cook, which saves time. Three pretty good reasons, right?

Let's get cookin'!

Meatballs with Easy Stovetop Gravy

1 pound lean ground beef
2 tablespoons seasoned dry breadcrumbs or panko bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
Salt and ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon paprika
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
Chopped green onions for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the beef, breadcrumbs, oregano, basil, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 12 meatballs. Transfer the meatballs to the prepared pan and roast for 15 to 20 minutes, until browned and cooked through.
Meanwhile, melt the butter in a large saucepan or high-sided skillet over medium heat. When the butter is bubbly, whisk in the flour, remaining onion and garlic powder and paprika. Cook for 30 seconds, stirring constantly. Whisk in the broth, tomato paste and Worcestershire sauce and bring to a simmer. Reduce the heat to low and simmer for 5 to 10 minutes, stirring frequently (you can let the gravy simmer until the meatballs are finished roasting). Season the gravy with salt and pepper.
Add the cooked meatballs to the gravy and cook for 1 or 2 minutes to heat through.
Top with green onions and serve.
Serves 4