Ingredients
Scale
- 2lbs ground beef
- ¾ cup seasoned breadcrumbs
- ¼ cup brown mustard
- ¼ cup ketchup
- 1 teaspoon powdered beef base
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup butter
- 1 large onion (sliced)
- 2 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch mixed with ¼ cup cold beef broth
- 1lb egg noodles
- minced fresh parsley
Instructions
- Prepare the meatballs by combining ground beef, breadcrumbs, mustard, ¼ cup ketchup, beef base, 1 tablespoon Worcestershire sauce, salt, and pepper in a large bowl. Mix well using your hands until the ingredients are well combined.
- Form the mixture into medium-sized meatballs and place onto a plate.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add half of the meatballs and move them around the pan gently to brown on all sides. When the meatballs are browned remove them to a clean plate and repeat with the remaining meatballs.
- In the same skillet, add the onions and cook for 3-4 minutes until golden brown and starting to soften. In a small bowl combine 2 tablespoons of cornstarch with a ½ cup of beef broth.
- To the skillet add 2 cups of beef broth, 1 tablespoon Worcestershire sauce, and 1 tablespoon ketchup. Bring the mixture to a boil and stir in the cornstarch mixture.
- Return the meatballs to the pan, reduce heat to low and simmer in the sauce for about 10 minutes or until the meatballs are fully cooked (the internal temperature has reached 160 degrees F.) and the sauce is thick.
- While the meatballs are simmering.
- Cook the egg noodles are according to package directions.
- Drain and mix with remaining 2 tablespoons of butter.
- Serve meatballs and the sauce over egg noodles.
- Garnish with minced fresh parsley.