I have not been motivated to try new recipes these past few weeks, but when I clicked through my “recipes to try” board on pintrest.com I quickly re-ignited that flame. This recipe originally comes from Ree at http://www.thepioneerlady.com , and it is absolutely delicious and very easy to pull together. I would recommend making this on a weeknight because the left overs are just as tasty if not more. I did cut the ingredients in half because there were only 2 of us enjoying this meal, so if you’re cooking for a crowd jet over to thepioneerlady.com and see the ingredients Ree has listed to serve 12.
Serves: 5 Calories: 535.4 per serving with egg noodles Time: 45 minutes
- 1 lb ground beef
- 1/4 + 1/8 cups breadcrumbs
- 1/8 cup spicy brown mustard
- 1/8 cup ketchup
- 1 crumbled beef bouillon cube
- 1/2 tablespoon worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tbsp unsalted butter
- 1 whole medium onion, halved and sliced
- 1-1/4 cups Beef Broth
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon ketchup
- 1 tablespoons cornstarch, mixed with a bit of beef broth to make a paste
- 1 package of egg noodles, cooked and drained
- fresh parsley, minced
- Combine the first eight ingredients in a large mixing bowl to make the meatballs. Roll into medium sized balls and place on a plate.
- Heat a large skillet over medium-high heat and melt the 2 tbsp of butter. When completely melted add meatballs to pan and gently roll them around to brown, and set on a clean plate. Do this in batches if you need to. I needed to do two batches as my pan wouldn’t accommodate all the meatballs at once.
- Once all meatballs are browned, add the sliced onions to the same skillet and cook until browned (approximately 4 minutes).
- Now would be a great time to start boiling water for your egg noodles.
- While onions are browning, combine the cornstarch and a bit of the beef broth. Stir well as to break up all the chunks of cornstarch. Set aside
- Once onions are done add the beef broth (without cornstarch), additional Worcestershire sauce, ketchup and mustard. Stir this all together to scrape any bits off the bottom of the skillet and bring to a boil. Once boiling stir in the cornstarch mixture and add the meatballs. Reduce heat to a simmer. Cover and let cook for an additional 10 minutes.
- Serve meatballs over egg noodles sprinkled with fresh parsley and enjoy!
*Photo is an original belonging to me
**Original recipe can be found at http://www.thepioneerwoman.com