recipes

Wednesday, June 22, 2016

SALISBURY STEAK MEATBALLS









  • Best served with mashed potatoes

  • 1 pound ground beef
  • 1/3 cup Italian style bread crumbs
  • 2 tablespoons ketchup
  • 2 tablespoons mustard
  • 1 tablespoon Worcestershire sauce
  • 2 large eggs
  • salt and black pepper, to taste
  • 4 tablespoons unsalted butter

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



DIRECTIONS:


  1. In a large pot of boiling salted water, cook potatoes according to package instructions; drain well. (or you can peel potatoes)instead of boxed potatoes
  2. In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and eggs; season with salt and pepper, to taste. Using a  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.
  3. 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.
  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 1 1/2 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 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
  7. Serve immediately with potatoes

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