Just like the salisbury steak we all know and love but in meatball form! Absolutely delicious.
Advertisem*nt - Continue Reading Below
- Yields:
- 12 serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 20 mins
- Total Time:
- 40 mins
Ingredients
- 2 lb.
ground beef
- 3/4 c.
seasoned breadcrumbs
- 1/4 c.
brown mustard
- 1/4 c.
ketchup
- 1 tsp.
powdered beef base or crumbled beef bouillon cubes
- 1 tbsp.
Worcestershire sauce
- 1/2 tsp.
salt
- 1/2 tsp.
black pepper
- 1
whole half stick (1/4 Cup) Land O' Lakes salted butter
- 1
whole large onion, halved and sliced
- 2 1/2 c.
beef broth
- 1 tbsp.
Worcestershire sauce (addition)
- 1 tbsp.
ketchup (additional)
- 2 tbsp.
cornstarch mixed with a little beef broth to make a thin paste
- 1 tsp.
kitchen bouquet (optional)
- 1 lb.
egg noodles, cooked to al dente and drained
Minced fresh parsley
Directions
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.
Recipe note: Sauce should be thick and glossy!
Disclosure: This recipe sponsored by Land O' Lakes.
This is a very special recipe for two important reasons: One, it’s delicious, hearty, and comforting. Noodles. Meatballs. No brainer!
Two, I developed it for my friends at Land O’ Lakes! Here’s the Land O’Lakes website, which is brimming with great recipes. I never get bored browsing around the site!
And now for the meat-a-ball recipe! I cooked and photographed it while Land O’ Lakes was visiting last month, and I’ve been eager to post it! I have a hard time sitting on cooking posts, as I have well established in the past. Ha. (I’m working on my patience…I’m working on my patience…I’m working on my patience…)
Here’s what you need: 1 Land O Lakes® Butter Half Stick, ground beef, seasoned breadcrumbs, brown mustard, ketchup, beef bouillon, Worcestershire sauce, salt, pepper, onion, beef broth, ketchup, cornstarch, egg noodles, and minced parsley. It’s not a tiny list of ingredients, but most of ‘em are staples!
Combine the ground beef and seasoned breadcrumbs in a big ol’ bowl.
Then add the mustard (adds tang and wonderfulness)…
Then add the ketchup (adds flavor and ketchupiness)…
Next, for a little more savoriness, crumble up the bouillon and add it in. (You can also use powdered beef base if you’ve got that in your pantry.)
Worcestershire sauce is next…
Then salt and a good amount of black pepper.
Use your (very clean) hands to smash it all together, then grab a good 2 tablespoons of the mixture and roll it into neat balls. Repeat until all the meat mixture is rolled up! (Look. You can see me in the scoop. Freaky, man!)
Now, into a pan or skillet, add half of the half stick of Land O Lakes® Butter. The entire recipe takes just 4 tablespoons…and that is the appeal of the half-sticks. They’re not just to be cute and adorable!
Melt the butter over medium-high heat…
Then add the meat-a-balls! Depending on the size of your pot, you can do this in either one or two batches. (I did two batches because I didn’t want to crowd the pot too much.)
Stir the meatballs around the pan…
Until they’re nice and brown on the outside. (They don’t need to be done in the middle; they’ll finish cooking later!) Remove them to a plate…
Then throw the onions into the pot and start to sauté them. You’ll want to cook them for a good 2 to 3 minutes until they’re starting to get soft and golden.
When the onions are starting to get deep golden brown…
Pour in the beef broth…
More ketchup and mustard…
And more Worcestershire. Stir the sauce around, scraping the bottom of the pan to loosen up all the flavorful bits that were left after browning the meatballs. That’s flavor right there!
Mix up the cornstarch with a little more broth…
And when the sauce is really bubbling…
Pour in the cornstarch mixture. Stir it around…
Then add in the meatballs!
Let it all simmer for a good 15 minutes or so, until it’s nice and thick and the meatballs are totally cooked through.
While it’s simmering, cook and drain the egg noodles and pour them into a large serving bowl…
Then top with the other half of the half-stick of butter…
And toss it around until the noodles are nice and buttery.
Sprinkle some minced parsley over the noodles…
Then grab spoonfuls of meatballs and sauce…
And spoon them all over the noodles.
Make sure you get all the sauce on there! It’s part of the glory of this dish. Delicious!
Finally, sprinkle on a little more minced parsley. Dinner is served!
You will love this, guys. Pure and holy comfort food. To the max. Like, totally.
Here are some other recipes in the Pin a Meal, Give a Meal campaign:
Raspberry Almond Scones at Two Peas and Their Pod
Gnocchi with Brown Butter Cream Sauce and Kale at The Little Kitchen
Churros with Salted Caramel Sauce at The Novice Chef
Sriracha Garlic Toasts with Shrimp at A Farmgirl’s Dabbles
Mini Chicken Pot Pies at A Spicy Perspective
Strawberry Layer Cake with Amaretto Swiss Meringue Buttercream at Bake at 350
Caramelized Banana Topped Dutch Baby at Fifteen Spatulas
Parmesan Rosemary Brussels Sprouts Bacon Pizza by Picky Palate
If you love ’em, pin ’em!
$1 helps provide 9 meals* secured by Feeding America® on behalf of local member food banks. The Land O’Lakes Foundation guarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks from March 28 through May 31, 2014.
I have partnered with Land O’Lakes for an exclusive endorsem*nt of
Land O Lakes® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.
