Meatballs with Salsa Gravy

Why didn't I think if this before?! Well-seasoned meatballs, simmered in my tried-and-true savory gravy with salsa, seasoned black beans and sweet corn. Then everything is blanketed with Mexican cheese and showered with cilantro. It's like a party on the palate; forever changing the meatballs-and-gravy-game.

Meatballs and gravy are pretty awesome on their own. But when you jazz up the simmering sauce with your favorite salsa, seasoned black beans and sweet corn, the whole concoction changes for the better. It's a colorful, flavorful and textural masterpiece. And get this - it's super easy to put together too.

I served these amazing meatballs and sauce over fluffy white rice - it was the perfect partner for the Mexican-inspired sauce AND the rice served as a sponge for all the drippy, lovely sauce. I suggest you do the same - or serve the meatballs and sauce over mashed potatoes, pasta, quinoa, couscous, or in a bread bowl.

Why roast the meatballs? I like roasting meatballs for two main reasons: First, a lot of fat drips onto the baking sheet, and therefore doesn't get incorporated into the gravy. Second, the meatballs get browned and caramelized on all sides - without you standing over the stove paying nearly-constant attention to them. It's less messy too - so I guess that's three reasons.

Note: The same herbs and spices are used to season the meatballs AND the gravy, so you have layer upon layer of incredible flavor; from the middle of the meatballs to the last drop of sauce.

Meatballs with Salsa Gravy

1 pound lean ground beef
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 teaspoon dried oregano, divided
1 teaspoon dried cilantro, divided
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 teaspoon chili powder
1/2 cup salsa of choice
1/2 cup seasoned black beans (reserve the remaining beans for another recipe)
1/2 cup frozen corn, keep frozen until ready to use
1/2 cup Mexican cheese blend or cheddar cheese
Cooked rice for serving
Chopped fresh cilantro for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine the beef, 1/2 teaspoon each of the garlic powder, onion powder, oregano, and cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Transfer the meatballs to the prepared pan and roast for 15 to 20 minutes, until browned and cooked through.
Meanwhile, to make the gravy, melt the butter in a large skillet over medium-high heat. When the butter is bubbly, whisk in the flour until blended. Cook for 30 seconds. Whisk in the beef broth and bring to a simmer. Whisk in the chili powder, remaining 1/2 teaspoon each of the garlic powder, onion powder, oregano, and cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and return to a simmer. Simmer for 2 minutes, until the sauce thickens. Add the black beans and corn and return to a simmer. Add the meatballs and simmer for 1 to 2 minutes to heat through. Season to taste with salt and pepper. Top the meatballs with the cheese and remove the pan from the heat. Cover with foil or a lid and let stand for 1 minute to melt the cheese.
Spoon the meatballs and sauce over the rice and top with cilantro.
Serves 4