Salisbury Steak Meatballs

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 40 minutes

配料

8 ounces 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

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

步骤

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.

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.