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Salisbury Steak Meatballs

Salisbury Steak Meatballs



This is a very special recipe for two important reasons: One, it’s absolutely delicious and comforting.


Two (and even more importantly!), it is a part of Land O’Lakes’ Pin a Meal, Give a Meal campaign. Between now and May 31, for every Land O’Lakes recipe (including this one!) that’s pinned or repinned on Pinterest, the Land O’Lakes Foundation will donate nine meals to Feeding America®, which works to fight hunger in the United States. The goal is to donate 2.7 million meals.


I participated with Land O’Lakes in Pin a Meal, Give a Meal last year, and it was so touching to see how many people jumped in and pinned recipes in the name of fighting hunger. If you pin this meatball recipe right now, it will trigger a donation of 9 meals to Feeding America®. (Isn’t technology neat?)


And, between now and May 31, be sure to pin all the Land O’Lakes recipes you love! Here’s their Pinterest page, where you can browse all the yumminess:

And here’s the Land O’Lakes website. You can pin recipes from there, too!

And now for this scrumptious recipe!


Here’s what you need: 1 Land O Lakes® Butter Half Stick, ground beef, seasoned breadcrumbs, brown mustard, ketchup, beef bouillon, Worcestershire sauce, salt, pepper, onion, beef broth, ketchup, cornstarch, egg noodles, and minced parsley. It’s not a tiny list of ingredients, but most of ‘em are easy staples!!



Combine the ground beef and seasoned breadcrumbs in a big ol’ bowl.



Then add the mustard (adds amazing flavor!)…



And ketchup (ditto!)



Next, crumble up the bouillon and add it in. We’re going for extra savory here!



Worcestershire sauce is next…



Then salt and a good amount of black pepper.



Use your (very clean) hands to smash it all together, then grab about 2-3 tablespoons of the mixture and roll it into neat balls. Repeat until all the meat mixture is rolled up!



Add half of the half stick of Land O Lakes® Butter. The entire recipe takes just 4 tablespoons, so the half stick is the perfect amount!



Melt it in a pot over medium-high heat…



Then add the meatballs! Depending on the size of your pot, you can do this in either one or two batches. (I did two batches because I didn’t want to crowd the pot too much.)



Stir the meatballs around the pan…






Until they’re nice and brown on the outside. (They don’t need to be done in the middle; they’ll finish cooking later!) Remove them to a plate…



Then throw the onions into the pot and start to sauté them.



When the onions are starting to get deep golden brown…






Pour in the beef broth…





The ketchup and mustard…





And some Worcestershire. Stir the sauce around, scraping the bottom of the pan to loosen up the flavorful bits.










Mix up the cornstarch with a little more broth…






And when the sauce is really bubbling…






Pour in the cornstarch mixture. Stir it around…






Then pour in the meatballs!






Let the sauce simmer for a good 15 minutes or so, until it’s nice and thick and the meatballs are totally cooked through.



While it’s simmering, cook and drain the egg noodles and pour them into a large serving bowl…



Then top with the other half of the half-stick of butter and toss it around until the noodles are nice and buttery.



Sprinkle some minced parsley over the noodles…



Then grab spoonfuls of meatballs and sauce…



And place them all over the noodles.



Make sure you get all the sauce on there! It’s part of the glory of this dish.





Finally, sprinkle on a little more minced parsley. Dinner is served!



Salisbury Steak Meatballs


Total time: 40 minutes

Yield: 4-5 servings



· 2 pounds ground beef
· ¾ cup seasoned breadcrumbs
· ¼ cup brown mustard
· ¼ cup ketchup
· 1 teaspoon beef base or crumbled beef bouillon cubes
· 1 tablespoon Worcestershire sauce
· ½ teaspoon salt
· ½ teaspoon black pepper
· 1 Half Stick (1/4 cup) Land O Lakes® Salted Butter
· 1 large yellow onion, halved and sliced
· 2 ½ cups beef broth
· 1 tablespoon Worcestershire sauce (additional)
· 1 tablespoon ketchup (additional)
· 2 tablespoons cornstarch mixed with a little beef broth to make a thin paste
· 1 pound egg noodles, cooked and drained
· Minced parsley



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.


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.


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.


Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and the cornstarch mixture. Stir to scrape the bits off the bottom of the pan. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.)


Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley.


Recipe note: Sauce should be thick and glossy!



Disclosure: $1 helps provide 9 meals* secured by Feeding America® on behalf of local member food banks. The Land O’Lakes Foundation guarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks from March 28through May 31, 2014.



The Pioneer Woman has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.

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This is really good! Definitely will be making again! I would only add two eggs to the meatball mixture to hold the meatballs together better. They fell apart in the browning process.

Posted October 13, 2014 by Cindy

Salisbury steak meatballs are tasty and I like to savor them with family.

Posted June 18, 2014 by Ethnic Food

Holy Cow are these good! As a novice meatball maker I do need a pointer or two, though. Mine were so tender that some of them didn't hold their shape while they were cooking in the sauce. But--in the scheme of things, who cares! This recipe is going into my personal cookbook in PEN :)

Posted April 13, 2014 by Kim

This was terrific. I added to it using some garlic powder and onion powder in the mix. Also an extra tablespoon of wf Worcestershire sauce. I could not find the cornstarch to thicken it but it was already reduced a bit so the butter helped. I just added a half a packet of beefy onion soup mix in it to try and thicken and it worked fine. The wife loved it as it was easy to chew and soft on her sore teeth. I highly recommend this :)

Posted April 12, 2014 by Trey