Fast Salisbury Meatballs 

Prep Time: 10 minutes | Cook Time: 25 minutes

servings

INGREDIENTS

  • 1 lb ground beef
  • 1/3 cup breadcrumbs
  • 2 Tbsp ketchup
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 2 egg yolks
  • salt and pepper to taste
  • 4 Tbsp butter
  • For The Sauce
  • 2 cups beef broth, divided
  • 1 Tbsp cornstarch
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp ketchup
  • chopped parsley

Instructions

In a large bowl combine the ground beef, breadcrumbs, ketchup, Dijon mustard, Worcestershire sauce, egg yolks, and salt and pepper to taste. Using your hands, knead until combine. Roll the mixture into 1-inch meatballs.

Meanwhile melt butter in a large skillet over medium-heat. Cook the meatballs on all sides until browned, about 5 minutes. Remove from pan and set aside.

In a small bowl whisk together 1/4 cup of beef broth with the cornstarch to make a slurry. Set aside.

In the skillet add beef broth, Worcestershire sauce, and ketchup and stir until smooth. Bring to a boil and stir in cornstarch mixture. Add the meatballs and cook until meatballs are no longer pink in the middle and sauce has thickened, about 6-7 minutes. Serve.

Notes

We like to use Italian-seasoned breadcrumbs for this recipe.

These meatballs go great with egg noodles.

Perfect Pairing

Serve these Fast Salisbury Meatballs with Roasted Kabocha Squash.