Description

These meatballs are delicious, moist and comforting. They make a great meal served over cooked egg noodles in a wonderful sauce.

Ingredients

• 2 lb. ground beef (85/15)
• 3/4 c. seasoned breadcrumbs
• 1/8 - 1/4 c. yellow, brown, Grey Poupon or Dijon mustard
• 1/4 c. ketchup
• 1 t. powdered beef base or crumbled beef bouillon cubes
• 1 T. Worcestershire sauce
• 1/2 t. salt
• 1/2 t. black pepper
• 4 T. salted butter, divided
• 1 whole large onion, sliced
• 2 1/2 c. beef broth
• 1 T. Worcestershire sauce
• 1 T. ketchup
• 2 T. corn starch mixed with a little beef broth to make a thin paste
• 1 tsp. kitchen bouquet (optional)
• 1 lb. egg noodles, cooked to al dente and drained
• fresh parsley, for garnish

Steps

1. To make the meatballs, combine the first 8 ingredients in a bowl; knead until completely combined. Form into medium-sized meatballs; place on a platter.
2. Heat a large skillet or dutch oven over medium heat; add 2 T. butter. When melted, add half of the meatballs; gently move around the pan to brown. When browned, transfer to a clean platter; repeat with the remaining meatballs.
3. In the same skillet, add the onions; cook for 3-4 minutes, until golden brown and starting to soften.