Salisbury Steak Meatballs

By cacelias

Jordan loves recipes from The Pioneer Woman and this is one of her (and Stan's favorite). I made this for Zach and Ryan and it is delicious! Very easy to prepare, and great flavor! They make great leftovers as well! (I cut this recipe down by half to serve 6 people. For 12 servings, double the recipe, measurements in parenthesis). You could also make additional meatballs and freeze them after they are cooked, before you add them to the sauce. I also make the sauce using vegetable broth and add meatless meatballs to the sauce for Russ! He loves the flavor, too!

Recipe from The Pioneer Woman, http://thepioneerwoman.com

Ingredients

• 1 pound Ground Beef (2 lbs.)
• 1/3 cups Seasoned Breadcrumbs (3/4 cup)
• 1/8 cup Brown Mustard (1/4 cup)
• 1/8 cup Ketchup (1/4 cup)
• 1/2 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes (1t)
• 1 1/2 teaspoon Worcestershire Sauce (1T)
• 1/4 teaspoon Salt (1/2t)
• 1/4 teaspoon Black Pepper (1/2t)
• 1/2 Stick Land O' Lakes Salted Butter (1 stick)
• 1/2 whole Large Onion, Halved And Sliced (1 whole)
• 1-1/4 cups Beef Broth (2 1/2 cups)
• 1 1/2 teaspoon Worcestershire Sauce (additional) (1T)
• 1 1/2 teaspoon Ketchup (additional) (1T)
• 1 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste (2T)
• 1/2 teaspoon Kitchen Bouquet (1t)
• 1 pound Egg Noodles, Cooked To Al Dente And Drained
• Minced Fresh Parsley

Preparation

Step 1

To make the meatballs, combine the ground beef, bread crumbs, brown mustard, ketchup, beef base (or bouillon), Worcestershire, salt and pepper in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate. Makes about 16 (32).

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 the remainder of the beef broth, Worcestershire sauce, ketchup, and kitchen bouquet. 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 more Kitchen Bouquet, if desired.

Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley.

Recipe note: Sauce should be thick and glossy!