Do you ever have any of those meals that make you feel comfortable and cozy? Salisbury steak meatballs is that meal for me.
This recipe is fairly easy, quick, and a real crowd-pleaser. There are meatballs, there are noodles, there is love.
Try these meatballs and see for yourself!
Ingredients
- 1 pound ground beef
- 2/3 cup seasoned breadcrumbs
- 3 tablespoons brown mustard
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon powdered beef base or bouillon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic powder
- 1 stick salted butter
- 1/2 large onion, sliced
- 2 cups of beef broth
- 1 tablespoon Worcestershire sauce, additional
- 1 tablespoon brown mustard, additional
- 1 tablespoon ketchup, additional
- 2 tablespoons cornstarch
- 1/2 cup water
- 12 ounces egg noodles, cooked al dente
- minced fresh parsley, for garnish
Instructions
- To make the meatballs, combine the ground beef, breadcrumbs, brown mustard, ketchup, Worcestershire sauce, bouillon, salt, pepper, and garlic in a mixing bowl. Knead until completely combined. This is done best with your hands; do not be afraid to get messy! Form into medium-sized meatballs and place on a plate. (I got 32 meatballs.)
- Heat a large skillet over medium heat and then add 2 tablespoons of butter. When melted, add half of the meatballs. Let brown on both sides, then move to a clean plate and repeat with the rest of the meatballs.
- In the same skillet, add sliced onions and cook for 3-4 minutes, or until golden brown and the onions are beginning to soften. In a small bowl, add the water and cornstarch to make a slurry.
- Next, add beef broth, Worcestershire sauce, mustard, and ketchup to the skillet with the onions. Stir and make sure to scrape all of the yummy bits off of the bottom of the pan. Bring to a boil and add the cornstarch slurry.
- Return the meatballs back to the skillet, reduce heat to low, and simmer. Cook for about 7-8 minutes. Test sauce and adjust seasonings as necessary.
- Serve meatballs and sauce over the noodles and sprinkle with fresh minced parsley.
salisbury steak meatballs
To make the meatballs, combine the ground beef, breadcrumbs, brown mustard, ketchup, Worcestershire sauce, bouillon, salt, pepper, and garlic in a mixing bowl. Knead until completely combined. This is done best with your hands; do not be afraid to get messy! Form into medium-sized meatballs and place on a plate. (I got 32 meatballs.)
Heat a large skillet over medium heat and then add 2 tablespoons of butter. When melted, add half of the meatballs. Let brown on both sides, then move to a clean plate and repeat with the rest of the meatballs.
In the same skillet, add sliced onions and cook for 3-4 minutes, or until golden brown and the onions are beginning to soften. In a small bowl, add the water and cornstarch to make a slurry.
Next, add beef broth, Worcestershire sauce, mustard, and ketchup to the skillet with the onions. Stir and make sure to scrape all of the yummy bits off of the bottom of the pan. Bring to a boil and add the cornstarch slurry.
Return the meatballs back to the skillet, reduce heat to low, and simmer. Cook for about 7-8 minutes. Test sauce and adjust seasonings as necessary.
Serve meatballs and sauce over the noodles and sprinkle with fresh minced parsley.
