Salisbury Meatballs Food

SALISBURY STEAK MEATBALLS

Steps:

• Add beef, breadcrumbs, egg, mustard, ketchup and worcestershire sauce to a large bowl. Combine with your hands or a large spoon.
• Roll into 1 1/2 inch meatballs.
• Heat oil in a large skillet. Working in batches add meatballs and brown on both sides, 2 minutes per side. (They will finish cooking in the sauce). Remove the meatballs and set aside.
• Add onions to the same skillet and cook over medium heat until light brown and caramelized 5-10 minutes. (You can add more oil or a splash of water if the onions are getting too brown)
• Add the butter to the skillet with the onions and melt.
• Next add in the garlic and sauté for 1-2 minutes.
• Add the flour to the skillet and whisk until it forms a thick paste. Cook for 1 minute whisking constantly.
• Slowly pour in the beef broth until it forms a thick gravy.
• Add in worcestershire and season with salt and pepper to taste.
• Return the meatballs back to the pan and simmer for 3-4 minutes or until the meatballs are cooked through.
• Serve immediately over egg noodles or mashed potatoes with fresh parsley for garnish.

SALISBURY MEATBALLS

Steps:

• In a large skillet, saute onion and brown sugar in butter until onion is tender. Add gravy and meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles.

SLOW-COOKER SALISBURY STEAK MEATBALLS

Steps:

• Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
• In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable mixture.
• Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In small bowl, beat cornstarch and cold water. Quickly stir into slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

EASY SALISBURY STEAK MEATBALLS

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire sauce and eggs. Use your hands to gently mix.
• With a spoon or cookie scoop, scoop out about 2 inch balls and place on a parchment lined baking sheet (easy cleanup!) Roll each ball in your palms to make rounder.
• Bake for 15 minutes.
• Meanwhile, make the sauce. In a saucepan over low heat, cook butter and diced onions together for about 7-8 minutes. Once onions are soft, sprinkle flour into the pan and stir. Cook for about 30 seconds. Slowly add stock, while stirring. Add ketchup and Worcestershire sauce and stir.
• Put meatballs in the skillet with the sauce.
• Pour over rice or noodles and sprinkle with salt, pepper and parsley.

SALISBURY STEAK MEATBALLS AND NOODLES

Steps:

• In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Make small size meatballs (should get about 24).
• Add 1 tablespoon of butter to cast iron pan, or large frying pan, and after butter melts, add meatballs.
• Heat over medium heat, cook until all sides are pan seared then remove from pan, place on a plate.
• Drain any excess grease, if needed.
• Melt 2 tablespoons of butter and sauté onions and garlic for 3-4 minutes scraping pan drippings.
• Add mushrooms and continue cooking for 2 minutes.
• Sprinkle flour over mushrooms and onions. Stir, cook for another 2 minutes.
• Pour beef broth, Worcestershire sauce, salt and pepper into pan. Stir for a few minutes and place meatballs back into the pan. Stir.
• Cover pan, cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. And if the gravy seems to thin mix 1 tsp corn starch with 1/8 cup water, then add to pan, stir and let simmer for a few more minutes.
• In a large saucepan, cook egg noodles according to package directions. Rinse and set aside.
• Once noodles are cooked and meatballs are done, mix together and enjoy!

MEATBALLS AND GRAVY

Steps:

• Shape meatballs: Add all ingredients for the meatballs (EXCEPT for the oil) to a large bowl. Mix well, then shape into firm meatballs (I use about 2 teaspoons of mixture per meatball).
• Brown meatballs: Heat oil in a large skillet over medium-high heat, then brown the meatballs in batches on all sides. Be very careful when flipping them - slide a spatula underneath to keep them from breaking up. Set browned meatballs aside on a plate.
• Make the gravy: Lower heat to medium. Add butter to the skillet and melt, then add sliced onion and cook for 5-10 minutes, until very softened and golden brown. Stir in the flour, then stir in the beef broth until smooth.
• Simmer gravy: Simmer gravy until thickened, then carefully add the meatballs and finish simmering until meatballs are done in the middle. Serve over mashed potatoes.

SLOW COOKER SALISBURY STEAK MEATBALLS RECIPE

Steps:

• Place the meatballs, mushroom soup, onion soup mix, and steak sauce in a 6 quart crock pot.
• Pour the beef broth over the top.
• Cook on low for 6 to 8 hours or high for 3-5 hours.
• 30 minutes prior to serving, boil your egg noodles according to the directions in another pot.
• Serve the meatballs over the egg noodles.