Salisbury Steak Meatballs
Servings 4
Equipment
- Large skillet
Ingredients
- Meatballs:
- 1 lb lean ground beef
- ⅓ cup Italian style panko
- 2 tbsp ketchup
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 clove of garlic minced
- Sea salt and freshly ground black pepper to taste
- 2 tbsp vegetable oil divided
- Sauce:
- 2 cups beef broth divided
- 1 tbsp cornstarch
- 1 sweet yellow onion thinly sliced
- 4 oz mushrooms sliced
- 2 cloves of garlic minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 2 tbsp fresh parsley chopped
- 8 oz egg noodles cooked per instructions
Instructions
- Combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper to taste. Gently mix the ingredients with your hands until well combined.
- Roll the mixture into small meatballs, forming about 23-25 meatballs.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.
- Cook the noodles in salted water, per instructions.
- While the noodles are cooking, whisk together ½ cup beef broth and cornstarch in a small bowl; set aside.
- Add the remaining oil to the skillet you cooked the meatballs in. Add the onions and mushrooms to the skillet and cook until golden brown and translucent, about 3-4 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Whisk in the remaining 1½ cups beef broth, Worcestershire sauce, and ketchup until well combined, about 1-2 minutes. Bring to a boil, then reduce heat and gradually whisk in cornstarch/beef broth mixture and stir until well combined.
- Add in the meatballs and any juices and cook until the meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste.
- Place the drained egg noodles into a bowl and spoon the meatballs and sauce over the top.
- Garnish with fresh parsley and serve immediately. Enjoy.