A great twist on an all-time classic, Salisbury Steak. The great thing about this version is with the smaller meatballs, it is very easy to take as much, or as little as you want. Served over a nice dish of buttered egg noodles, this dish is very savory and delicious. Quite easy as well. And the gravy that this makes is very, very good!
Salisbury Steak Meatballs
1 pounds Ground Beef
1/2 cups Seasoned Breadcrumbs
1/4 cup Brown Mustard
1/4 cup Ketchup
1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 whole Half Stick (1/4 Cup) Land O’ Lakes Salted Butter
1 whole Large Onion, Halved And Sliced
2-1/2 cups Beef Broth
1 Tablespoon Worcestershire Sauce (addition)
1 Tablespoon Ketchup (additional)
2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
1 teaspoon Kitchen Bouquet (optional)
1 pound Egg Noodles, Cooked to Al Dente and Drained
Minced Fresh Parsley
To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form in to medium sized meatballs and place on a plate.
Heat a large skillet or Dutch oven over medium heat, then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When browned, remove them to a clean plate and repeat with the rest of the meatballs.
In the same pan, add the onions and cook 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup beef broth with the corn starch.
Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup and mustard. Stir to scrape up the bots off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow to simmer in the sauce for 10 minutes until the meatballs are done and the sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.
Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with remaining parsley.
Adapted from The Pioneer Woman