SALISBURY STEAK MEATBALLS
This is a family favorite. Easy to make and so much fun to eat. You can make the meatballs ahead of time and also they freeze well uncooked and cooked.
Provided by Debbie Deverill
Categories Other Main Dishes
Time 40m
Number Of Ingredients 14
Steps:
- 1. 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.
- 2. 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.
- 3. 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 31/2 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.
- 4. Serve immediately with egg noodles or rice
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