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….