Salisbury Steak Meatballs

Have I ever mentioned how much I like beef? Well, I like it a lot. I love hearty meals that just make you feel good inside, and this is one of those dishes. I stumbled upon this Pioneer Woman recipe on Pinterest and was instantly intrigued. It’s been quite a while since I had salisbury steak, and frankly, I don’t think I’ve ever made it as an adult. But there was something nostalgic about the concept and so I figured I’d give it a try… jackpot! I mixed up and formed my meatballs yesterday (Sunday) to help make it easier on myself for the craziness that I knew would be Monday evening. So tonight it only took me 30 minutes to finish these up – not too bad.

I modified the recipe slightly with what I had on hand, and it still turned out great. The meatballs were tender and both the meat and gravy were really, really flavorful. I served them over egg noodles and it was a total comfort food dish. It went over well with the boys, and I’m pretty pumped about my leftovers for tomorrow’s lunch. Hope you enjoy!

Salisbury Steak Meatballs

Meatballs
2 lbs ground beef
3/4 cup seasoned breadcrumbs (I use 4C’s Seasoned Panko because it’s all natural)
1/4 cup brown mustard
1/4 cup ketchup
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper

The rest of the meal… 
4 tbsp butter, divided
1 large sweet onion, halved and sliced
2 1/2 cup beef broth
1 tbsp Worcestershire sauce
1 tbsp ketchup
2 tsp brown mustard
2 tbsp cornstarch
1 lb egg noodles, cooked to al dente and drained
Fresh parsley, minced

1.) Combine meatball ingredients well with hands and form into medium sized meatballs (about 1-inch in diameter).
2.) In a large dutch oven over medium-high heat, melt 2 tbsp butter and add meatballs in a single layer.  If they don’t fit in a single layer, cook them in two batches. Brown for about 2 to 3 minutes and then turn over and cook for another 2 to 3 minutes. Remove from pan and set aside.
3.) Add onion to the dutch oven with the meat drippings and sauté for about 3 minutes, or until onions are soft. While onions are cooking, combine 1/2 cup of beef broth and cornstarch and mix to create a slurry. Set aside.
4.) Add 2 cups beef broth to onions and scrape bottom to release the brown bits. Add 1 tbsp Worcestershire sauce, 1 tbsp ketchup and 2 tsp brown mustard and bring to a simmer. Add cornstarch slurry and mix well. Add back meatballs and reduce heat to medium-low. Simmer for 10 minutes uncovered.
5.) Add remaining 2 tbsp butter and parsley to warm egg noodles and top with meatballs and gravy.

Adapted from Pioneer Woman’s Salisbury Steak Meatballs