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Salisbury Steak Meatballs

This is a very special recipe for two important reasons: One, it’s delicious, hearty, and comforting. Noodles. Meatballs. No brainer!

Two, I developed it for my friends at Land O’ Lakes! Here’s the Land O’Lakes website, which is brimming with great recipes. I never get bored browsing around the site!
  • 2 pounds Ground Beef
  • 3/4 cups Seasoned Breadcrumbs
  • 1/4 cup Brown Mustard
  • 1/4 cup Ketchup
  • 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouìllon Cubes
  • 1 Tablespoon Worcestershìre Sauce
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 whole Half Stìck (1/4 Cup) Land O' Lakes Salted Butter
  • 1 whole Large Onìon, Halved And Slìced
  • 2-1/2 cups Beef Broth
  • 1 Tablespoon Worcestershìre Sauce (addìtìon)
  • 1 Tablespoon Ketchup (addìtìonal)
  • 2 Tablespoons Cornstarch Mìxed Wìth A Lìttle Beef Broth To Make A Thìn Paste
  • 1 teaspoon Kìtchen Bouquet (optìonal)
  • 1 pound Egg Noodles, Cooked To Al Dente And Draìned
  • Mìnced Fresh Parsley
  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. Get Full Instruction >> https://thepioneerwoman.com/

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