Savory Souithwestern Meatloaf Meatballs

I like meatloaf as a comfort food and I like meatballs, but sometimes meatballs are just too bland without pasta and red sauce. This recipe offers the best of two worlds - meatloaf savoriness in meatball form. Adding a bit of heat with Ancho chilis gives it a nice zing. Perfect for pot luck dishes or large gatherings.

 

 

                      Southwestern Meatloaf Meatballs

 

3# ground beef (85/15 or 90/10)

1 egg

¼ cup chopped onion

¼ cup chopped celery

1 roasted Ancho chili, chopped

¼ cup breadcrumbs (1/2 cup if Panko)

¼ tsp dried thyme

½ tsp cumin

2 Tbl spoons tomato paste

¼ tsp salt

¼ tsp black pepper

 

Sauté onion and celery until soft. Allow to cool. Crumble ground beef into bowl. Add all ingredients and mix thoroughly. Form into 1-inch to 1 1/2-inch balls. Place in greased baking pan or foil-lined sheet pan. Cook in 350-degree oven for 25-30 minutes. Save juice.

 

Gravy

2 oz flour

2 oz butter

4 cups beef stock

¼ tsp thyme

¼ tsp chopped rosemary

¼ tsp cayenne pepper

Salt/pepper to taste

 

In large pan, heat flour and butter to form a roux. Cook over medium heat, stirring constantly until roux a light brown color. Add juice from meatballs and stock. Stir to avoid lumps. Add herbs, salt and pepper. Cook until thickens, about fifteen minutes.

 

Place meatballs in gravy and serve with mashed potatoes or rice.