Some of my favorite recipes come from the Pioneer Woman on Food Network and this recipe is no exception! This made an excellent dinner served over buttered egg noodles. I would also serve these meatballs as an appetizer at any get-together. I would just make smaller size meatballs! These are beefy and hearty and would be great on a snowy cold day!
INGREDIENTS
2 pounds ground beef
3/4 cup seasoned bread crumbs
1/4 cup brown mustard
1/4 cup ketchup
1 teaspoon powdered beef base
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 large onion, sliced
2 1/2 cups beef broth
1 Tablespoon Worcestershire sauce (additional)
1 Tablespoon ketchup (additional)
2 Tablespoons cornstarch, mixed with a little beef broth to make a paste
1 pound egg noodles, cooked el dante, drained and buttered, optional
DIRECTIONS
To make the meatballs, combine the ground beef, breadcrumbs, mustard, ketchup, beef base, Worcestershire sauce, salt and pepper. Mix until all the ingredients are well combined. Form into medium size balls and set aside on a plate. Heat a large skillet over medium heat and add the 2 Tablespoons of butter,. When the butter is melted add half of the meatballs and gently move around the pan to brown on all sides. When brown, remove them to a clean plate and repeat with remaining meatballs. In the same skillet, add the onions and cook for three to four minutes, until golden brown and starting to soften. In a small bowl mix 1/2 cup of beef broth with the cornstarch. Add 2 cups of beef broth to the pan along with the Worcestershire sauce, ketchup and mustard. Stir and scrape up any bits that may be in the bottom of the pan. Bring the sauce to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce heat to low and allow to simmer in the sauce for about ten minutes or until the meatballs are cooked through and the sauce has thickened. Serve meatballs over cooked, buttered egg noodles. Serve warm.
Enjoy!
