Post by Kathy on Aug 28, 2016 15:29:58 GMT
Salisbury Steak Meatballs
What a delightful recipe! Hubby said you couldn't find any better meatball from the market! He wished we would of made double sauce! Him and the different sauces that I've made lately makes for one happy hubby! He said this is definitely an all purpose beef gravy! He is such a good recipe reviewer!
We love Salisbury steak whether it's made with brown gravy or Swiss steak made with tomato gravy! Making it in meatball form is a fun change from the norm! I used brown spicy mustard since we love it and it worked perfect in these meatballs! The noodles were great smothered in the meatballs and gravy! We buttered our noddles after draining them and they were delicious! Perfect meal!
Recipe from Damn Delicious damndelicious.net/2014/07/11/salisbury-steak-meatballs/
8 ounces egg noodles (butter after draining if desired)
1 pound ground beef
1/3 cup Italian style bread crumbs
2 tablespoon ketchup
2 tablespoons mustard (I used brown spicy mustard)
1 tablespoon Worcestershire sauce
2 large egg yolks
salt and freshly ground black pepper, to taste
4 tablespoons 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 (optional for topping)
In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks. Season with salt and pepper. Mix well with hands or spoon.
Roll the mixture into 1¼-1½ inch meatballs, about 20 meatballs.
Melt butter in a large skillet over medium heat. Add meatballs and cook until all sides are browned. Transfer to a paper towel-lined plate.
To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1½ cups 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 until cooked through and the sauce has thickened. Add more beef broth as needed until desired consistency is reached.
