* Salisbury Steak Meatballs


Organic Large Spanish Onion, ea.
In Stock
$1.29 $0.89
Salisbury Steak Meatballs

  • 8 ounces tagiatelle noodles
  • 1 pound ground beef
  • 1/3 cup bread crumbs
  • 2 tablespoon ketchup
  • 2 tablespoons mustard
  • 1 tablespoon Worcestershire sauce
  • 2 large egg yolks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoons olive oil
For the gravy
  • 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 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.
Heat oil 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 pasta, garnished with parsley, if desired.

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