Tuesday, April 7, 2015
Salisbury Steak Meatballs
I adapted the recipe from Land O Lakes site.
Lots of photos on the Land O Lakes site and Ree ( a.k.a. Pioneer Woman) from ReesFrontier shared the recipe.
2 pounds ground beef
¾ cup seasoned breadcrumbs ( used panko)
¼ cup brown mustard
¼ cup ketchup
1 teaspoon beef base or crumbled beef bouillon cubes
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
1 Half Stick (1/4 cup) Land O Lakes® Salted Butter
1 large yellow onion, halved and sliced
2 ½ cups beef broth
1 tablespoon Worcestershire sauce (additional)
1 tablespoon ketchup (additional)
2 tablespoons cornstarch mixed with a little beef broth to make a thin paste
1 pound egg noodles, cooked and drained
In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire, bouillon; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2-inch meatballs.
In a large skillet melt the butter over medium heat.
Add the meatballs- a few at a time. You don't want to overcrowd them in the pan.
Cook for 4-5 minutes until all sides of the meatballs are browned.
Transfer the meatballs to a large plate lined with a few paper towels.
Make the Gravy:
Whisk together 1/2 cup beef broth and 2 Tablespoon cornstarch in a small bowl; set aside. Hint: I put it in my magic bullet- easy. You could use a blender also.
Add onions to the skillet ( which still has butter from browning the meatballs) and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs and cook stirring occasionally, until the meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Serve immediately with egg noodles, garnished with parsley, if desired.
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