ADVERTISEMENT

Salisbury steak meatballs

    ADVERTISEMENT

    Ingredients:
    • 8 ounces egg noodles
    • 1 pound ground beef
    • 1/3 cup Italian style bread crumbs
    • 2 tablespoons ketchup
    • 2 tablespoons mustard
    • 1 tablespoon Worcestershire sauce
    • 2 large egg yolks
    • Kosher salt and freshly ground black pepper, to taste
    • 4 tablespoons unsalted butter
    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 chopped fresh parsley 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.
    #icancookchallenge

    ADVERTISEMENT

ADVERTISEMENT


Leave a Comment