Salisbury Steak Meatballs
Description
This economical meal is easy enough to make for those busy weeknight dinners. You can make it even easier by making the meatballs in advance and freezing them.
Ingredients
8 oz. wide egg noodles
1 lb. lean ground beef
1/3 c. Italian seasoned bread crumbs
2 T. ketchup
2 T. mustard
1 T. Worcestershire sauce
2 large egg yolks
kosher salt, to taste
freshly ground black pepper, to taste
4 T. unsalted butter
Gravy:
2 c. beef broth/stock, divided, or more, to taste
1 T. cornstarch
1 onion, sliced thinly
1 T. Worcestershire sauce
1 T. ketchup
2 T. chopped fresh parsley leaves
Directions
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Stir until well combined. Roll mixture into 1 1/4-to-1 1/2-inch meatballs, making about 20 meatballs.
Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
Gravy:
In a small bowl, whisk together 1/2 cup beef broth/stock; add cornstarch; set aside.
Add onions to the skillet; cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth/stock, Worcestershire sauce and ketchup until well combined, about 1-2 minutes. Bring to a boil; reduce heat; gradually whisk in cornstarch mixture.
Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
Serve immediately with cooked egg noodles, garnished with parsley, if desired.
Serves 4.