Let’s Say Grace: Skillet Salisbury Steak Meatballs

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This is one of my favorite meatball recipes. The flavor is divine. Everyone likes them – even kids!
The best part is that you can prepare them ahead of time and freeze for later use.

Check out this downloadable recipe by beth-bergren.

 

SKILLET SALISBURY STEAK MEATBALLS

meatballs

INGREDIENTS
• 8 oz. package egg noodles
• 1-pound ground beef
• 1/3 cup Italian style bread crumbs
• 2 Tablespoons ketchup
• 2 Tablespoons mustard
• 1 Tablespoon Worcestershire sauce
• 2 large egg yolks
• Sea salt and freshly ground black pepper, to taste
• 4 Tablespoons unsalted butter

FOR THE GRAVY
• 2 cups beef broth, divided, or more, to taste
• 1 Tablespoon cornstarch
• 1 small onion, thinly sliced or finely chopped if serving to children
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon ketchup
• 2 Tablespoons chopped fresh parsley leaves

DIRECTIONS
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. 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 1¼ to 1½ inch meatballs, forming about 20 meatballs. I use a small cookie scoop to do this.
3. Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 5-6 minutes. Transfer to a paper towel-lined plate.
4. To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
5. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1½ cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
6. Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 6 to 8 minutes. Add more beef broth as needed until desired consistency is reached.
7. Serve immediately with egg noodles, garnished with parsley, if desired.
Adapted from The Pioneer Woman

MENU SUGGESTION
Skillet Meatballs
Buttered Egg Noodles w/Gravy
Baby Peas
Sliced Fresh Tomatoes
Hawaiian Bread Rolls
Brownies for dessert!

Recipe submitted by Beth Bergren – www.bethbergren.com and www.bethbergren.blogspot.com

Stephanie Shott
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