The Pioneer Woman Tasty Kitchen
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Salisbury Steak Meatballs

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Just like the salisbury steak we all know and love…but in meatball form! Absolutely delicious.

Ingredients

  • 2 pounds Ground Beef
  • ¾ cups Seasoned Breadcrumbs
  • ¼ cups Brown Mustard
  • ¼ cups Ketchup
  • 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
  • 1 Tablespoon Worcestershire Sauce
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 1 whole Half Stick (1/4 Cup) Land O' Lakes Salted Butter
  • 1 whole Large Onion, Halved And Sliced
  • 2-½ cups Beef Broth
  • 1 Tablespoon Worcestershire Sauce (addition)
  • 1 Tablespoon Ketchup (additional)
  • 2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
  • 1 teaspoon Kitchen Bouquet (optional)
  • 1 pound Egg Noodles, Cooked To Al Dente And Drained
  • Minced Fresh Parsley

Preparation

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.

6 Comments

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Viktor on 8.15.2014

I made this a couple of nights ago for the 4 of us, and it was wonderful. Everyone loved it! The leftovers were gone by lunchtime yesterday. Thanks for this amazing one!

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WestieMom on 4.16.2014

Can’t wait to try this in next week’s menu rotation! I’m going to try browning the meatballs under the broiler – for some reason I can get them more evenly browned than I can in the skillet….I think it’s called ‘not paying attention to the skillet’ :) Has anyone tried freezing this? There are just the two of us and I love having home-made ready-made in the freezer for unexpected company. Thanks!

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Lisa Graveline on 4.13.2014

Just had these for dinner, Ree (along with your Lemon-Lime Pound Cake). Absolutely delicious! I cut the recipe in half since it’s just me (and the cake will go to the office with me tomorrow; they’ll love it!). Served it over angel hair pasta as I’m not a huge fan of egg noodles. Think I’ll try them over rice tomorrow night. BTW, hope you and your family escaped those severe thunderstorms and tornado warnings. Pawhuska made the map on the weather channel! Not necessarily a good thing!

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Susie Q on 4.11.2014

This is somewhat like Ree’s Salsbury Steak receipe. Yummers in a skillet

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Caren on 4.11.2014

It’s a beautiful Florida weekend and I will be spending it working on my garden and tweaking my menu for the rest of the month and maybe take in the local ice cream festival in the next town over! Keep in the country and avoid the crowds and tourists. Love this recipe!

2 Reviews

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Grannie Geek on 4.13.2014

Made this for my daughter’s family tonight. Everyone loved the meatballs. I used ground sirloin, and sauteed a diced red bell pepper in the sauce. Just excellent!

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Christina on 4.11.2014

Great recipe Ree! Actually made 1/2 of the full recipe (there are only 3 of us at home). The meatballs were very savory and the simple buttered noodles were perfect with them. It really only took 20 minutes to prep and 20 minutes to cook so if I have the meatballs premade and stored in the freezer it will be a great weeknight meal that my daughter can pull together before I get home from work :).

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