Salisbury Steak Meatballs; Secret Recipe Club again
Month 7 of the Secret Recipe Club.
Well, it’s eight months since I started but we skipped January.
January should be skipped…. it’s a wretched month.
Back to the food…..
Last month I visited a blogger Mexico; this month it’s Canada, with Sarah’s blog: Things I Make (for Dinner).
Since we love meatballs, and it’s still winter here so winter comfort food is on the menu, I chose the Salisbury Steal Meatballs.
To be honest, my only previous exposure to Salisbury Steak was either a school lunch or a frozen dinner (Are they still called TV Dinners?) but these looked easy, tasty and perfect for a cold January night.
I modified the recipe, of course. Sarah’s makes enough for several meals for two people and she says they freeze well, but I just wanted dinner……
Salisbury Steak Meatballs
Total time: 40 minutes
Ingredients:
- Meatballs:
- 12oz (360gr) ground beef
- 1/4 cup bread crumbs
- 1 egg
- 2 tbs Dijon-style mustard
- 2 tbs ketchup
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic granules
- Sauce:
- 1 medium onion, cut in half, sliced
- 1 medium leek, cut in half, sliced
- 1 1/2 cups (12oz, 360ml) beef stock
- 1 tbs ketchup
- 1 tbs Dijon-style mustard
- 1 tbs Worcestershire sauce
- 1 tbs olive oil
- 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs beef stock
Instructions:
- In a large skillet sauté onion, leek in olive oil until very soft and starting to brown.
- While they cook, make the meatballs:
- In medium bowl combine egg, bread crumbs, mustard, ketchup, Worcestershire and garlic. Mix well.
- Add beef and mix well – hands work best (and fastest).
- Form into small meatballs, about 1″ (2.5cm) in diameter. Set aside.
- When onion/ leek are ready add beef stock, mustard, ketchup and Worcestershire sauce to skillet and stir well. Heat to simmering.
- When simmering add the meatballs, being careful that they don’t touch. Cover and continue to simmer until done, stirring and turning the meatballs once or twice, about 15 minutes.
- Uncover and increase heat.
- Add the cornstarch mixture, stirring until thickened.
- Serve over noodles, mashed potatoes, rice….
They were classic comfort food, and yes, we ate them all.
If you would rather have traditional Salisbury Steak Sarah has a recipe for that as well.
I found a Grilled Ginger-Marinated Pork Tenderloin that is bookmarked for summer cooking and Moroccan Chicken – also for summer when I have zucchini in my garden. I must be ready for summer.
For winter meals there’s a Crockpot Lasagne that looks interesting, and a Roasted Maple Pork Tenderloin that sounds delicious.
This was a huge childhood favorite of mine. Love this one – GREAT pick this month!!
Good choices, we have similar taste buds !
These look awesome! Think I’ll have to make them soon! I’d like to experiment with browning the meatballs a bit before adding the liquids.
Love the sound of this… Salisbury meatballs, even better than steak if you ask me!
Have a wonderful Reveal Monday!
Yum. I haven’t made these in a while, and obviously need to again! Glad you enjoyed!
Those look like a great twist on Salisbury Steak. I love the idea of making them into meatballs.
Salisbury Steak meatballs? Why have I never thought of that? I need to eat these soon!
I love meatballs of all types – these are a new variation for me. I’d love to try them.
I’d rather have YOUR meatballs than a traditional version. YUM. Wonderful pick for SRC!
Thanks, everyone – and do try the meatballs… I admit I was lazy and didn’t brown them first – or I could say I was saving on calories (no oil)… Nope, just lazy…