Salisbury Steak Meatballs
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Course
Main Course, Appetizer
Salisbury Steak Meatballs
Description
This recipe forms meatballs from ground beef mixed with Italian-style bread crumbs, ketchup, mustard, Worcestershire sauce, and egg yolks, seasoned with salt and pepper. The meatballs are browned in butter to create a flavorful crust. The gravy is prepared by sautéing onions in the same pan, then combining beef broth, Worcestershire sauce, and ketchup, thickened with a cornstarch slurry. The meatballs finish cooking in the gravy, absorbing its savory, slightly tangy flavors.
Egg noodles are cooked separately and served alongside the meatballs with gravy, offering a balanced texture contrast. The sauce is smooth and enhances the beef flavor, while the meatballs retain tenderness and seasoning from the condiment mix.
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- ⅓ cup bread crumbs Italian style
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 2 egg large yolks
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 tablespoons butter unsalted
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 parsley chopped fresh leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. 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 1 1/2 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, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
- Serve immediately with egg noodles, garnished with parsley, if desired.
User Reviews
Overall Rating
5
You'll Also Love
