Salisbury Steak Meatballs with Buttered Noodles
Description
This isn't spaghetti and meatballs! It is more like meatballs and noodles is a brown sauce, much like gravy. It's quick to make and very delicious. Serve with a veggie, salad and crusty bread for a complete meal.
Ingredients
2 lb. lean ground beef
3/4 c. seasoned breadcrumbs
1/4 c. brown mustard
1/4 c. ketchup
1 t. powdered beef base or crumbled up beef bouillon cubes
1 T. Worcestershire sauce
1/2 t. salt
1/2 t. freshly ground black pepper
1 half stick (1/4 c.) salted butter
1 large onion, cut in half and sliced
2-1/2 c. beef broth
1 T. Worcestershire sauce
1 T. ketchup
2 T. cornstarch (mixed with a bit of beef broth to make a thin paste)
1 t, Kitchen Bouquet, optional
1 lb. egg noodles, al dente, drained
fresh parsley, minced
Directions
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Meatballs:
Combine the first 8 ingredients in a mixing bowl; knead until completely combined. With wet hands, form into medium-sized meatballs; place on a platter.
Heat a large skillet or Dutch oven over medium heat; add 2 tablespoons butter. When melted, add half of the meatballs; gently move around the pan to brown. When browned, remove meatballs to a clean platter and repeat with the remaining meatballs.
In the same skillet, add the onions; cook 3-4 minutes, until golden brown and starting to soften.
Sauce:
In a small bowl, mix ½ cup beef broth with the cornstarch.
Next add 2 cups beef broth, Worcestershire sauce, ketchup, and mustard to the skillet. Stir to scrape the bits off of the bottom of the pan. Bring to a gentle boil; add the cornstarch mixture.
Return the meatballs to the pan, reduce heat to low; simmer in the sauce 10 minutes or until meatballs are done and sauce is thick. (Add in more broth if needed for thinning.)
To give the sauce a deeper color, add a little Kitchen Bouquet, if desired.
Serve meatballs and sauce on a platter of egg noodles, toss in the remaining 2 tablespoons butter and sprinkle with minced parsley.
12 servings