The Meatball that Fell Off the Table

Recipe View Heat the olive oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté until tender and lightly browned, approximately 5-7 minutes.

Recipe View In a large bowl, whisk the egg until lightly frothy. Add the sautéed onion, ground beef chuck, dry bread crumbs, garlic salt, ground coriander, ground nutmeg, chopped fresh parsley, and a generous grinding of black pepper. Mix thoroughly but gently with your hands until just combined. Overmixing can result in tough meatballs.

Recipe View Shape the mixture into generously sized meatballs using your hands or a large ice cream scoop for uniformity.

Recipe View Place the meatballs into the same skillet, ensuring not to overcrowd. Set over medium-high heat. Cover the skillet and cook until the meatballs are browned on the bottom, about 8-10 minutes. Turn the meatballs and continue cooking, covered, until browned on all sides and no longer pink in the center, approximately another 12-15 minutes. A meat thermometer should read 160°F (71°C).

Recipe View Remove the meatballs from the skillet and drain on a paper towel. Pour out any excess grease from the skillet, leaving a thin layer of flavorful fond.

Recipe View Pour the condensed cream of mushroom soup into the skillet. Gradually stir in water, a tablespoon at a time, until the soup reaches a gravy-like consistency that is thick yet pourable. Return the meatballs to the skillet, gently stirring to coat them evenly with the creamy mushroom gravy.

Recipe View Simmer the meatballs in the gravy for another 5-10 minutes to allow the flavors to meld and the meatballs to absorb the sauce. Serve hot over creamy whipped potatoes or delicate egg noodles. Garnish with extra chopped fresh parsley, if desired.