Salisbury Steak Meatballs recipe
2 tablespoons olive oil
1 1/2 lbs ground hamburger
1/2 cup breadcrumbs
2 tablespoons Dijon mustard
3 tablespoons ketchup
2 tablespoons Worcestershire sauce, partitioned
1 enormous white onion, daintily cut
1/4 cup (1/2 stick) unsalted margarine
2 cloves garlic, minced
1/4 cup universally handy flour
2 cups hamburger stock
Genuine salt and newly ground dark pepper, to taste
Step1: In an enormous bowl, combine as one ground meat, breadcrumbs, egg, mustard, ketchup, and 1 tablespoon Worcestershire sauce. Season with salt and pepper, blend once more, and roll into 1 1/2-inch balls.
Step2: Heat olive oil in an enormous skillet over medium-high hotness. Working in clumps, earthy colored meatballs on the two sides. Eliminate to a plate and put away.
Step3: Reduce skillet to medium hotness. Add onions and cook until delicate and gently sautéed, 5-10 minutes.
Step4: Add margarine to skillet. Once liquefied, mix in garlic and cook until fragrant, brief more.
Step5: Whisk in flour and cook one more moment. Gradually pour in meat stock and cook until effervescent and thickened.
Step6: Stir in leftover Worcestershire sauce and season with salt and pepper.
Step7: Return meatballs to container and stew until cooked through, 3-4 minutes.
Step8: Serve over egg noodles or pureed potatoes and appreciate!