Salisbury Steak Meatballs with Onion and Beefy Sauce over Egg Noodles Recipe

Introduction

Salisbury Steak Meatballs are a comforting and flavorful twist on a classic favorite. These juicy meatballs simmered in a rich, savory gravy make for an easy weeknight dinner that pairs beautifully with egg noodles.

Ingredients

• 2 lb. ground beef
• 3/4 cup seasoned breadcrumbs
• 1/4 cup brown mustard
• 1/4 cup ketchup
• 1 tsp. powdered beef base or crumbled beef bouillon cubes
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 cup (half stick) salted butter
• 1 large onion, halved and sliced
• 2 1/2 cups beef broth
• 1 Tbsp. Worcestershire sauce (additional)
• 1 Tbsp. ketchup (additional)
• 2 Tbsp. cornstarch mixed with a little beef broth to make a thin paste
• 1 tsp. kitchen bouquet (optional)
• 1 lb. egg noodles, cooked to al dente and drained
• Minced fresh parsley

Instructions

1. Step 1: In a large mixing bowl, combine ground beef, seasoned breadcrumbs, 1/4 cup brown mustard, 1/4 cup ketchup, powdered beef base, 1 tablespoon Worcestershire sauce, salt, and black pepper. Knead together until fully mixed, then shape into medium-sized meatballs and place them on a plate.
2. Step 2: Heat a large skillet or Dutch oven over medium heat and add 2 tablespoons of butter. Once melted, add half the meatballs and brown gently, turning as needed. Remove browned meatballs to a clean plate, then repeat with the remaining meatballs.
3. Step 3: In the same skillet, add the sliced onions and cook for 3–4 minutes until golden brown and softened. In a small bowl, mix ½ cup beef broth with the cornstarch to create a slurry.
4. Step 4: Pour 2 cups of beef broth, the remaining 1/4 cup brown mustard, 1 tablespoon Worcestershire sauce, and 1 tablespoon ketchup into the skillet with the onions. Stir to loosen browned bits from the pan bottom and bring to a gentle boil.
5. Step 5: Stir in the cornstarch mixture, then return the meatballs to the skillet. Reduce heat to low and simmer the meatballs in the sauce for 10 minutes or until cooked through and the sauce thickens. If the sauce becomes too thick, add a splash more beef broth. For a deeper color, stir in the kitchen bouquet if desired.
6. Step 6: Toss the cooked egg noodles with the remaining 2 tablespoons butter. Serve the meatballs and sauce over the buttered noodles and garnish with minced fresh parsley.

Tips & Variations

• For added flavor, mix a small amount of freshly minced garlic into the meatball mixture.
• Substitute ground turkey or a beef/pork blend for a different texture.
• If you prefer a thicker sauce, increase the cornstarch slightly but mix it thoroughly to avoid lumps.
• Kitchen bouquet is optional but enhances the sauce’s color; omit if unavailable.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if needed to loosen the sauce. Egg noodles are best stored separately to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Salisbury steak meatballs?

Yes, you can freeze the cooked meatballs with sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I serve instead of egg noodles?

This dish pairs well with mashed potatoes, rice, or steamed vegetables if you prefer not to use egg noodles.

Salisbury Steak Meatballs with Onion and Beefy Sauce over Egg Noodles Recipe

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4.8 from 146 reviews

Salisbury Steak Meatballs are a hearty and comforting dish featuring tender ground beef meatballs simmered in a rich, flavorful brown gravy. Served over buttered egg noodles and garnished with fresh parsley, this classic American comfort food is perfect for a satisfying family meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatballs

• 2 lb. ground beef
• 3/4 cup seasoned breadcrumbs
• 1/4 cup brown mustard
• 1/4 cup ketchup
• 1 tsp. powdered beef base or crumbled beef bouillon cubes
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. black pepper

Sauce and Cooking

• 1 whole half stick (1/4 cup) Land O’ Lakes salted butter, divided
• 1 whole large onion, halved and sliced
• 2 1/2 cups beef broth, divided
• 1 Tbsp. Worcestershire sauce (additional)
• 1 Tbsp. ketchup (additional)
• 2 Tbsp. cornstarch mixed with a little beef broth to make a thin paste
• 1 tsp. kitchen bouquet (optional)

Serving

• 1 lb. egg noodles, cooked to al dente and drained
• Minced fresh parsley for garnish

Instructions

1. Make the Meatballs: In a large mixing bowl, combine ground beef, seasoned breadcrumbs, brown mustard, ketchup, powdered beef base, Worcestershire sauce, salt, and black pepper. Knead thoroughly until all ingredients are evenly incorporated. Form the mixture into medium-sized meatballs and place them on a plate.
2. Brown the Meatballs: Heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons of the salted butter and allow it to melt. Add half of the meatballs gently to the pan and cook, moving them carefully to brown on all sides. Once browned, transfer them to a clean plate. Repeat with the remaining meatballs using more butter.
3. Cook the Onions: In the same skillet, add the sliced onions and cook for 3 to 4 minutes until golden brown and slightly softened, stirring occasionally to prevent burning.
4. Prepare the Sauce: In a small bowl, mix 1/2 cup of beef broth with the cornstarch until smooth to create a slurry. Then, add 2 cups of beef broth, brown mustard, Worcestershire sauce (additional), and ketchup (additional) to the skillet with onions. Stir well, scraping up browned bits from the pan bottom, and bring to a gentle boil.
5. Thicken the Sauce and Simmer: Slowly whisk in the cornstarch slurry to the boiling broth mixture to thicken the sauce. Return the browned meatballs to the skillet, reduce heat to low, and let them simmer uncovered for about 10 minutes, or until the meatballs are cooked through and the sauce has thickened. Add more beef broth if the sauce becomes too thick. Optional: add Kitchen Bouquet to darken the sauce color.
6. Prepare the Noodles: Meanwhile, cook egg noodles according to package instructions until al dente, then drain well. Toss the noodles in the remaining 2 tablespoons of salted butter until coated and warmed through.
7. Serve: Arrange buttered egg noodles on a serving platter or individual plates. Spoon the meatballs and rich brown sauce over the noodles. Garnish with minced fresh parsley and serve immediately for a warming, delicious meal.

Notes

• Using Kitchen Bouquet is optional but gives the sauce a richer, deeper color.
• You can substitute beef bouillon cubes for powdered beef base if unavailable.
• For extra flavor, brown the meatballs in batches without overcrowding the skillet to ensure even caramelization.
• Adjust beef broth amount to reach desired sauce consistency during simmering.
• Recipe serves well with side vegetables like steamed green beans or a crisp salad for added balance.

Keywords: Salisbury steak, meatballs, beef, brown gravy, comfort food, egg noodles, classic American recipe