Wednesday, November 30, 2016

Salisbury Steak Meatballs

It's official. It took awhile, but it happened. Winter struck. So now it's chilly and there is sometimes snow and there are really only 2 things to be happy about with this wintry turn of events: Christmas and comfort food. Rich...warm....satisfying comfort food. And I've already decorated for Christmas so...until the 25th....it's comfort food time. And these meatballs are TOTAL comforting deliciousness.
I'm not like a person who's into salisbury steak-it always seems like a gross cafeteria food that is shown on TV. BUT when I found this recipe for salisbury steak meatballs...they sounded pretty darn fantastic. With the exception of the fact that there were mushrooms in it and Michael and I don't dig the 'shrooms. So I changed up the recipe a smidgen by removing the mushrooms BUT to keep some of that flavor I used truffle oil. Which is one of my favoritest favorite things.
But forreals this recipe is pretty darn simple to make (there's even a slow cooker option, although I'm never patient enough for that), and it's quickly become a favorite of mine and Michael's. And considering how darned repetitive and boring my dinner options tend to get (picky eater alerrrrt), it's always nice to add something new to the lineup!
So essentially what we end up with are really rich and flavorful meatballs in a gravy-like sauce situation and I like to serve them over mashed potatoes/mashed sweet potatoes but you can also spoon them over some noodles or some such. You do you boo.

Salisbury Steak Meatballs

Adapted from Skinnytaste

Makes 4 servings.
Ingredients:
  • 2 tsp truffle oil, divided (you can sub in regular olive oil as well)
  • 1/2 cup onion, minced
  • 1 lb. lean ground beef
  • 1/3 cup whole wheat seasoned breadcrumbs (or regular seasoned breadcrumbs)
  • 1 large egg, beaten
  • 2 tbsp. tomato paste, divided
  • kosher salt
  • pinch black pepper
  • 1 tbsp. all purpose flour
  • 1 and 1/4 cup reduced sodium beef broth
  • Optional-chopped parsley for garnish 
Preparation:
  • Heat a large nonstick pot on medium-high heat and add onions with 1 tsp oil and cook until golden brown, about 4 to 5 minutes. Divide onions in half.
  • In a large bowl, combine half of the sautéed onions with the ground beef, breadcrumbs, egg, 1 tbsp. tomato paste, 1/4 cup of the beef broth, and salt and pepper, to taste.
  • In a small bowl, mix flour and 1 cup broth until smooth. Mix in the rest of the onions and remaining 1 tbsp. tomato paste.
  • Gently shape into 20 small meatballs.
  • Heat the non-stick pot back on medium-high, add remaining teaspoon of oil and brown the meatballs about 2 minutes, turn and brown an additional 2 minutes (or until each side looks browned). Add more salt and black pepper and pour the sauce over the meatballs.
  • Cover and cook 20 minutes.  Garnish with parsley, if desired. Serve over mashed potatoes or cooked noodles.
  • Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker, season with salt and pepper, and pour sauce over. Cover and cook low 6 to 8 hours, until tender.
I know it looks pretty orange, but it's a delicious orange-ness.
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