Side Pannel
Salisbury Steak Meatballs Recipe
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Serves: 4 Servings
Salisbury Steak Meatballs Recipe
- Recipe Submitted by Marsala on 11/03/2014
Category: Healthy Recipes, Meat
Ingredients List
- 8 ounces egg noodles
- 1 pound ground beef
- 1/3 cup Italian style bread crumbs
- 2 tablespoon ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 2 large egg yolks
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- FOR THE GRAVY
- 2 cups beef broth, divided, or more, to taste
- 1 tablespoon cornstarch
- 1 onion, thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 2 tablespoons chopped fresh parsley leaves
Directions
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
3. Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. 4.Transfer to a paper towel-lined plate.
5. To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
6. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
7. Bring to a boil; reduce heat and 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.
8. Serve immediately with egg noodles, garnished with parsley, if desired.
2. In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
3. Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. 4.Transfer to a paper towel-lined plate.
5. To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
6. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
7. Bring to a boil; reduce heat and 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.
8. Serve immediately with egg noodles, garnished with parsley, if desired.
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