Salisbury Steak Meatballs was in order at our home the other day. Often times on Sundays we “farmers” have what I call “comfort food” – which usually involves meat and potatoes in some fashion. What is it about comfort food this time of year that hits the spot? This recipe is easy and perfect for a beef and noodles kind of a day! It makes a bunch, so invite family and friends to join, too.
This recipe originates from The Pioneer Woman. I have followed her for years. I was looking for a variation of comfort food that was not Italian, and could be made quickly – without baking in the oven. The meatballs cook quickly over the stovetop and are combined with great seasonings for this concoction.
Salisbury Steak Meatballs
Author: Molly (adapted from The Pioneer Woman)
Recipe type: main dish
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 1½ lbs. ground beef
- ¾ c. seasoned breadcrumbs
- ¼ c. ketchup
- 1 t. crumbled / crushed beef bouillon cubes
- 1 T. Worcestershire Sauce
- ½ t. salt
- ½ t. pepper
- ½ stick (1/4 c.) unsalted butter
- 1 large onion, sliced
- 2½ c. beef broth
- 1 T. Worcestershire Sauce (addition)
- 1 T. ketchup (addition)
- 2 T. cornstarch - mixed with a little beef broth to make a thin paste
- 1 lb. egg noodles, cooked Al Dente
- dried or fresh parsley for garnish
Instructions
- 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 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, 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 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.)
- Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.
