Monday, April 6, 2015

Tempt My Tummy Tuesday.

Salisbury Steak Meatballs....

I decided that I would do a recipe that is budget friendly and that is so yummy, quick and a recipe that is kid friendly!

Salisbury steak is always a cheap meat. Most of the time I use them to make cheap burger with a gravy over the top of the meat and a mashed potatoes under all of it. So good! 


An easy, comforting, budget-friendly meal that the whole family will love. You can also make the meatballs ahead of time and put them in your freezer so you are able to use them as needed!


8 ounce package egg noodles
1 pound ground beef
1/3 cup Italian style bread crumbs
2 tablespoon ketchup
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
2 large egg yolks
2 tablespoons Brown Sugar BBQ sauce
Kosher salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter

2 cups beef broth, divided, or more, to taste
1 tablespoon cornstarch
1 onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 tablespoons chopped fresh parsley leaves


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 clean hands, mix until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs. Place meat in oil sprayed Cup cake pans. Cook in oven at 375 and for 30 minutes take out and set aside. 

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.

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 1 1/2 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.

Serve immediately with egg noodles, garnished with parsley, if desired.


Adapted from Pioneer Women & Damn Delicious

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