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