Salisbury Steak Meatballs

By OmenTrance

Ingredients

• 2 pounds Ground Beef
• 3/4 cups Seasoned Breadcrumbs
• 1/4 cup Brown Mustard
• 1/4 cup Ketchup
• 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
• 1 Tablespoon Worcestershire Sauce
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 whole Half Stick (1/4 Cup) Land O' Lakes Salted Butter
• 1 whole Large Onion, Halved And Sliced
• 2-1/2 cups Beef Broth
• 1 Tablespoon Worcestershire Sauce (addition)
• 1 Tablespoon Ketchup (additional)
• 2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
• 1 teaspoon Kitchen Bouquet (optional)
• 1 pound Egg Noodles, Cooked To Al Dente And Drained
• Minced Fresh Parsley

Details

Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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Combine the ground beef and seasoned breadcrumbs in a big ol’ bowl.

Then add the mustard (adds tang and wonderfulness)…

Then add the ketchup (adds flavor and ketchupiness)…

Next, for a little more savoriness, crumble up the bouillon and add it in. (You can also use powdered beef base if you’ve got that in your pantry.)

Use your (very clean) hands to smash it all together, then grab a good 2 tablespoons of the mixture and roll it into neat balls. Repeat until all the meat mixture is rolled up! (Look. You can see me in the scoop. Freaky, man!)

Now, into a pan or skillet, add half of the half stick of Land O Lakes® Butter. The entire recipe takes just 4 tablespoons…and that is the appeal of the half-sticks. They’re not just to be cute and adorable!

Melt the butter over medium-high heat…

Then add the meat-a-balls! Depending on the size of your pot, you can do this in either one or two batches. (I did two batches because I didn’t want to crowd the pot too much.)

Stir the meatballs around the pan…

Pour in the beef broth…

And more Worcestershire. Stir the sauce around, scraping the bottom of the pan to loosen up all the flavorful bits that were left after browning the meatballs. That’s flavor right there!

Mix up the cornstarch with a little more broth…

Pour in the cornstarch mixture. Stir it around…

Then add in the meatballs!

Let it all simmer for a good 15 minutes or so, until it’s nice and thick and the meatballs are totally cooked through.

While it’s simmering, cook and drain the egg noodles and pour them into a large serving bowl…

Make sure you get all the sauce on there! It’s part of the glory of this dish. Delicious!

Worcestershire Sauce (addition)

Ketchup (additional)

Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste

To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.

Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.

In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. 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 the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.

Dang that looks good even at my 7am West Coast morning time & I was just trying to figure out what to make the family for dinner tonight…bingo!

I really like Land O’ Lakes products, especially their flavored hot chocolate mixes. My favorite is warm oatmeal cookie.

Wha?!?!? I’ve never seen the hot cocoa mixes. The warm oatmeal cookie sounds yummy!

Hot Cocoa mixes?!?! Where do you buy them??

You had me at onions. Mmmmm those onions will make the dish for me! Can’t wait to try this one. Might have to cut the recipe in half the first go around since I’m cooking for just two these days. If it passes the husband test, then next time I will make a whole batch and freeze some. Thanks Ree!

Oh yum! What a fabulously delish dish! Last week, I made your Salisbury Steak..so good with mashed potatoes..ooh that gravy! I find it so tedious to brown meatballs, tho. I’ve had really good luck putting them on a big shallow pan and browning them in the oven..no turning them, and they come very well. A little water or broth will dissolve the flavorful fond and can be poured into the pot. Maybe I need to work on MY patience, but over the years I’ve learned some nice easy (lazy?) ways around the kitchen! Thanks for yet another wonderful recipe!

Anne, great minds think alike. Oven browning is my favorite way to make meatballs, too. You can still add the LOL butter to the fond to make the sauce if you want that richness. just pour off any fat that accumulates during cooking.

I love this…I can’t wait to make this…it looks amazing, Ree!

My family loves meatballs. I cant wait to make this! Thanks for sharing Ree…

Those look delicious! I know what is now being added to my menu plan! Yum!

But I’ll definitely make it next week, then I have more time.

I’d defrosting meat right now to make this for dinner tonight. Looked too good to pass up.

This looks so yummy! I always make Salisbury steak, and this looks like a fabulous version:)

Wonder how this would mix up with venison?

just remember that venison is very lean and may make for dry meatballs, not sure what to use to keep them juicy

Try mixing in a little pork sausage…maybe 1 part sausage to 2 parts venison.

Pinned this for the Land O Lakes Feed America! Now I am going to make this for dinner in the next day or two.

I can’t wait to make these!

omg,make them all the time,but I make baby meatloafs so good,made this last week

This is got to be more than delicious. Frying any meatballs always makes a stellar meatball dish……Italian style best to almost scorch the meatballs first before simmering in sauce. Unbelievably delicious.

Great meatball recipe with different flavors. I would recommend potato starch as the thickener instead is cornstarch. It’s more stable if you need to simmer something longer than a minute or so. The sauce will have many of the same properties and it doesn’t have a distinct flavor.

I loved it because my all time favorite t.v. dinner from when I was a kid was Salisbury Steak. We had some leftover meatballs and gravy, I am going to make some mashed potatoes for a new look this weekend.

Ree! I love ALL your recipes! And I must tell you that the photos that you post with the recipes are amazing! It always helps me to look at the photos when I make your yummy dishes! THANK YOU!!

This looks soooo good! Can’t wait to try it! One question, (maybe I’m a dummy, lol) but what is kitchen bouquet? Spice? Never heard of it but see it listed under ingredients but don’t see it in directions. I have pinned this and will be making it this weekend!

Kitchen Bouquet is a browning sauce(?) used to make brown gravy look darker and richer. My mom used it often with pot roast. Haven’t bought it in ages, and don’t know where it would be in your store. Maybe with broths or Worcestershire sauce area. It mainly adds that dark rich brown color, I don’t think it makes much flavor difference. You’re not a dummy, maybe you’re just younger or from a different part of the country. I don’t think it is used as often now as in my youth.

This, except for one step, has to be one of the most delicious and useful recipes you have posted! That step–I much prefer to cook my meatballs in the oven–and then add the butter used to fry them to the sauce. It’s just too much time and trouble to actively cook the meatballs in a skillet when 15 minutes in the oven at 375 will do it for you, and defat those little darlings at the same time. I actually make multiple batches of meatballs when I do them and freeze the extras for pasta, sandwiches, appetizers, etc. Now some of them will definitely be targeted for this delicious noodle dish.

Going to overturn my Herb Garden and make it bigger this year. And take out the lawn furniture. Maybe have a small cookout!

I SO enjoy watching you cook, relaxed and full of humor and enjoyment. Glad also to see that you are NOT shy about using ‘help’ with biscuits, cookie dough, etc., when the need arises. Makes the rest of us feel better about our choices.

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