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
- 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
- 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
- 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.