Pot Roast Meatballs Ready In 15 Minutes Recipes

EASY POT ROAST MEATBALLS IN GRAVE

Easy Pot Roast Meatballs in Grave image

A little bit Beef Bourguignon and a little bit Pot Roast, but 100% weeknight soul food, these Easy Pot Roast Meatballs in Gravy bypass the need for a slow cooker and get dinner on the table in a hurry with simple baked meatballs tossed in a veggie-laden gravy, perfect to serve with polenta, mashed potatoes, or a simple side salad!

Provided by Karly Gomez

Categories Dinner Main Main Course Meal Prep

Time 45m

Number Of Ingredients 17

Ingredients

2 lbs ground beef
2 eggs
2/3 cup panko breadcrumbs
2/3 cup grated parmesan
sea salt (to taste)
black pepper (to taste)
8 slices bacon (chopped)
2 small sweet yellow onions (sliced thin)
2 cups carrots (sliced into thin rounds)
8 cloves fresh garlic (minced)
3 tablespoons tomato paste
1 1/2 cups red wine (recommended: pinot noir)
1 cup water
1 tablespoon beef broth concentrate (recommended: Better Than Bouillon)
3 bay leaves
4 sprigs fresh thyme
1/2 cup fresh curly parsley (chopped)

Steps:

Preheat oven to 450° and line a baking sheet with parchment paper. In a large bowl, combine the ground beef, eggs, panko, and parmesan. Sprinkle with a hearty dose of sea salt and pepper and mix by hand until thoroughly combined. Form mixture onto tablespoon-sized meatballs (coat your hands in a bit of olive oil to prevent sticking) and place on the parchment-lined baking sheet. Mixture should make between 40-45 meatballs. Bake for 15-17 minutes, then remove from oven and set aside.
While the meatballs cook, heat a large, high-sides skillet over medium-high heat and add the bacon. Cook until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan with a slotted spoon and set aside. Drain all but 2 tablespoons of grease, then add the onions, sprinkle with salt and pepper, and cook until softened and translucent, about 5 minutes. Add the carrots and garlic and cook until carrots have softened and the garlic is fragrant, about 5 minutes more. Stir in the tomato paste and cook for 1 minute.
Add the wine, water, and beef broth concentrate and stir to combine. Stir in the bay leaves and thyme sprigs then let cook for about 10 minutes, or until the sauce thickens slightly. Add the meatballs to the pan and gently toss to coat, then cover and let cook for 5 more minutes, or until the meatballs have a thick glaze of sauce of them. Stir in the parsley and the reserved bacon, then serve over mashed potatoes!

Nutrition Facts : Calories 483 kcal, Carbohydrate 13 g, Protein 31 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 811 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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