Recipe Background
Salisbury steak was once a mainstay of restaurants across the states. Salisbury Steak Bombs decide to change up the classic by transforming it into a meatball dish! Over a bed of buttery egg noodles, these tangy, beefy meatballs are slathered with the beloved Salisbury gravy. Salisbury Steak Bombs are explosively delicious and a great way to remake a favorite!
Salisbury steak was once a mainstay of restaurants across the states. Salisbury Steak Bombs decide to change up the classic by transforming it into a meatball dish! Over a bed of buttery egg noodles, these tangy, beefy meatballs are slathered with the beloved Salisbury gravy. Salisbury Steak Bombs are explosively delicious and a great way to remake a favorite!
Ingredients
For the meatballs and noodles:
- 1 (8-ounce) package egg noodles
- 1 pound ground beef
- 1/3 cup Italian-style breadcrumbs
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 2 large egg yolks
- kosher salt to taste
- freshly ground black pepper to taste
- 4 tablespoons unsalted butter
For the gravy:
- 2 cups beef broth divided, plus more, to taste
- 1 tablespoon cornstarch
- 1 onion thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 2 tablespoons fresh parsley leaves optional, chopped, for garnish
Directions
- In a large pot of salted, boiling water, add the egg noodles and cook until tender, according to the package directions.
- Drain the noodles well and set them aside.
- In a large bowl, add the ground beef, the breadcrumbs, 2 tablespoons of the ketchup, the mustard, 1 tablespoon of the Worcestershire sauce, and the egg yolks.
- Season the beef mixture with the salt and the black pepper.
- Using a wooden spoon or your clean hands, stir gently but thoroughly until well-combined.
- Roll the beef mixture into 1 1/4-1 1/2-inch meatballs. It should make about 20 meatballs.
- In a large skillet over medium heat, melt the butter.
- Add the meatballs, in batches, to the melted butter and cook, while turning the meatballs occasionally, until they are browned on all sides, about 4-5 minutes.
- Transfer the browned meatballs to a paper-towel-lined plate and repeat until all of the meatballs are browned.
- In a small bowl, add 1/2 cup of the beef broth and the cornstarch and whisk to combine.
- In the same skillet used to brown the meatballs over medium heat, add the onions and cook, while stirring, until they are golden-brown and translucent, about 2-3 minutes.
- Add 1 1/2 cups of the remaining beef broth, the remaining Worcestershire sauce, and the remaining ketchup to the onions and whisk until well-combined, about 1-2 minutes.
- Bring the broth mixture to a boil.
- Reduce the heat to medium-low.
- Gradually add the slurry mixture to the broth mixture, while whisking thoroughly, until completely combined.
- Add the meatballs to the broth mixture and let them simmer, while stirring occasionally, until the meatballs reach an internal temperature of at least 160 degrees F and the broth mixture thickens into a sauce, about 3-4 minutes.
- If the sauce seems too thick, add the extra beef broth, a little at a time, until the desired consistency is reached.
- Serve immediately with the egg noodles and garnish with the parsley.
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