Asteroid Field Meatballs with Graviton Gravy
These savory, perfectly seasoned meatballs, resembling celestial bodies, are nestled in a rich, umami-packed gravy. It’s a hearty and satisfying main course that’s surprisingly straightforward to prepare, making it a stellar option for family dinners.
Directions
- 1
In a large bowl, combine ground beef, panko breadcrumbs, beaten egg, chopped onion, minced garlic, parsley, Italian seasoning, salt, and pepper.
- 2
Mix gently but thoroughly with your hands until just combined, being careful not to overmix, which can make the meatballs tough.
- 3
Form the mixture into approximately 18-20 golf-ball-sized meatballs.
- 4
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- 5
Brown the meatballs in batches, turning occasionally, until nicely seared on all sides, about 5-7 minutes per batch. Do not cook through.
- 6
Remove browned meatballs and set aside. Drain any excess fat from the skillet, leaving about 1 tablespoon.
- 7
Reduce heat to medium. Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a light roux forms.
- 8
Gradually whisk in the beef broth, ensuring no lumps. Bring to a simmer, stirring until the gravy thickens.
- 9
Stir in Worcestershire sauce. Return the browned meatballs to the skillet, nestling them into the gravy.
- 10
Cover the skillet and transfer to a preheated oven at 350°F (175°C) for 20-25 minutes, or until meatballs are cooked through and tender.
- 11
Serve hot, perhaps over mashed potatoes or egg noodles, to soak up all the delicious graviton gravy.