(No Ratings Yet)We have all heard of Salisbury steak. It is a staple in southern cooking, in fact, I challenge you to find any restaurant with the word southern in the name that doesn’t have it on the menu!
And who doesn’t love meatballs! You can eat them over top of pasta, in a sandwich, on a toothpick, on top of pizza … the options are endless. More often than not, you see them on top of spaghetti with marinara, so it’s especially refreshing to see them used in different creative ways, like this Salisbury Steak Meatball recipe. are served over garlic butter noodles and it’s simply amazing.
We chose to serve them over garlic butter noodles and it’s simply amazing.
The comforting classic flavor profile of Salisbury steak with a brown gravy loaded with mushrooms is my kind of meal.
The gravy that is poured on top of everything really gives it a nice touch. If you are looking for a one-pan meal then you HAVE to check this one out. It’s a lot easier to make than what it looks like and we’re almost positive once you try this… you’ll make it over and over again.
So sit back and relax and let’s look at this dish together!
It looks like it’s cloudy with a chance of meatballs! You might end up with noodles raining from the sky … well … depending on how involved you let the kids get. Either way, this dinner is sure to be a success.
Let’s Get Started…
Perp
Cook
Ready In
Yield
12 servings
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
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 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.
- 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.
Note: Plan ahead and double the recipe. These are the kind of meatballs that you are going to want leftovers. You can reuse the meatballs in a variety of different recipes or just have leftover of the above-mentioned recipe and have yourself an amazing lunch the following day.
