Salisbury Steak Meatballs
Recipes Beef Italian Main Dish Meal ideas Quick and Easy
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
Directions
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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.
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.
In the same skillet, add the onions; cook for 3-4 minutes, until golden brown and starting to soften.
In a small bowl, mix 1/2 c. beef broth with the corn starch.
To the skillet, add 2 c. beef broth, Worcestershire sauce, ketchup, and mustard; stir scraping up the bits from the bottom of the pan.
Bring to a gentle boil; add corn starch mixture.
Return the meatballs to the pan; reduce the heat to low; simmer in the sauce for 10 minutes or until meatballs are done and the sauce is thick. Add in more beef broth, if needed for thinning. If wanting to give the sauce a deeper color, add a bit of Kitchen Bouquet. The sauce should be thick and glossy.
Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 T. butter and sprinkle with parsley.
12 servings.