Salisbury Steak Meatballs
If I've said it once, I've said it 100 times... I'm terrible at frying meatballs. So, yes, this recipe looks like dog food, but boy did it taste good!
2 lb Ground Beef
3/4 cup Seasoned Breadcrumbs (or GF Seasoned Breadcrumbs)
1/4 cup Brown Mustard
1 teaspoon powdered beef base, or crumbled beef bouillon cube
1 tablespoon Worcestershire Sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 whole stick (1/4 cup) Butter
1 whole Onion, halved and sliced
2 1/2 cups Beef Broth
1 Tablespoon Worcestershire Sauce
1 Tablespoon Ketchup
2 Tablespoons Cornstarch mixed with a little bit of beef broth to make a thin paste
1 teaspoon Kitchen Bouquet (optional)
1 lb Egg Noodles, cooked to al dente and drained
Minced Fresh Parsley
To make the meatballs, combine the first 8 ingredients in a mixing bowl.
Knead until completely combined.
Form mixture into medium-sized meatballs and place on a plate.
Heat a large skillet or dutch oven over medium heat.
Add 2 tablespoons of butter.
When melted, add half the meatballs and gently move them around the pan to brown.
When brown, remove them to a clean plate.
Repeat with the rest of the meatballs.
In the same skillet, add the onions.
Cook for 3-4 minutes until golden brown and starting to soften.
In a small bowl, mix 1/2 cup of beef broth with cornstarch.
Next, add to the skillet 2 cups of beef broth, Worcestershire Sauce, 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 heat to low.
Simmer meatballs in the sauce for about 10 minutes until the meatballs are done and the sauce is thick.
Serve meatballs and sauce over a platter of egg noodles, tossed with 2 Tablespoons butter and sprinkled with parsley.
Note: I served mine over mashed potatoes instead of egg noodles...