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2 pounds ground beef
3/4 cup seasoned breadcrumbs
1/4 cup brown mustard
1/4 cup ketchup
1 teaspoon beef base or crumbled beef bouillon cubes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Half Stick (1/4 cup) Land O Lakes® Butter
1 large (2 cups) yellow onion, halved, sliced
2 1/2 cups beef broth
1 tablespoon ketchup
2 tablespoons cornstarch , mix with beef broth to create paste
1 pound egg noodles, cooked, drained
Fresh parsley, minced, if desired
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 1/2 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.
See the step-by-step blog post here.
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