Flora's Salisbury Steak Meatballs

1. 1

   In a medium bowl mix the meat, garlic, half of the ketchup, half of the mustard, half the whorchester sauce, and the bread crumbs.

2. 2

   Form into meatballs.

3. 3

   In a large skillet melt the butter with the oil over medium high heat.

4. 4

   Brown the meatballs on both sides (doesn't have to be fully cooked, just browned).

5. 5

   After the meatballs are browned place on a plate and then brown the onion in the skillet, using the onions to catch any bits of Browning on the bottom of the pan.

6. 6

   Cook for about 4 to 5 minutes.

7. 7

   Add all the broth except for a half cup to the onions, add in your bouillon, the remaining ketchup, mustard, and whorchestire sauce then add meatballs back into the pan.

8. 8

   With your leftover broth add a tablespoon of cornstarch and swish together.

9. 9

   Then pour into the onions, this will help it to thicken.

10. 10

    Simmer the meatballs for about 15 to 20 minutes, long enough for the meat to cook and the sauce to thicken.

11. 11

    Pour over egg noodles or elbows...or you can serve with mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.