Salisbury Steak Meatballs
Ingredients
- MEATBALLS:
- 2 pounds Ground Beef
- 3/4 cup Seasoned Breadcrumbs
- 1/4 cup Brown Mustard
- 1/4 cup Ketchup
- 1 teaspoon Beef Base or crumbled beef bouillon cubes
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- SAUCE:
- 1/4 cup Butter
- 1 large Onion halved and sliced
- 2-1/2 cups Beef Broth
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Ketchup
- 2 tablespoons Cornstarch
- 1 teaspoon Kitchen Bouquet
- TO SERVE:
- 1 pound Egg Noodles cooked, drained
- 1 tablespoon Fresh Parsley minced, for garnish
Instructions
- 1) To make the meatballs, combine the meatball ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
- 2) Heat a large skillet over medium heat, and add 2 tbl. butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.
- 3) In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix together 1/2 cup of beef broth with the cornstarch.
- 4) Add 2 cups of beef broth to the skillet, along with the Worcestershire and ketchup. Stir to scrape the bits 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 them to simmer in the sauce for 10 minutes. Splash in a little more beef broth if the sauce needs thinning, and add the Kitchen Bouquet to give the sauce a deeper color.
- 5) Serve the meatballs and sauce over a platter of egg noodles tossed with the remaining 2 tbl. butter and sprinkle with parsley.
