I’m such a sucker for any form of comfort food. I’ve been feeling a little gypped this winter, as it’s been unseasonably warm for most of the season. But, I haven’t let it stop me from enjoying a few of my favorites.
One dish I loved growing up was noodles and gravy. It was so easy, so filling, so comforting. Growing up, I stayed with an elderly couple before and after school in the afternoons until my parents got off work. It was something they’d often make for a quick meal, and I remember them always using No Yolks® noodles.
So when the brand reached out to me about creating a comfort food recipe to share with my readers using their noodles – my mind immediately flashed back to that childhood favorite. But, I wanted to elevate it a little bit to create a more grown-up version…
Salisbury steak has always been a favorite in our home, so that flavor combination rolled up into a delectable meatball, and served over a bed of perfectly cooked and firm egg noodles? It’s absolute heaven. The beefy flavor from the mushrooms and the savory flavor of the sautéed onions is perfection. And, the meatballs stay incredibly moist simmering in the sauce. It’s everything I loved and remembered about the meal in my childhood, only incredibly better!
A key component of the dish that shouldn’t be overlooked is a good, quality noodle. No Yolks has always been the gold standard in my kitchen. They always retain their firm texture and shape, even in something like a soup. That is something that’s hard to come by in an egg noodle! Not to mention the fact that they are low in fat and have zero cholesterol. What more could a girl ask for?
For more comforting recipes using noodles, visit No Yolks® for some delicious ideas.
What was one of your favorite comfort foods growing up? Leave a comment with the answer to win a $100 Visa gift card!
Salisbury Steak Meatballs
2/3 cup milk
4-5 slices of bread, crusts removed, bread cut into pieces
1/2 medium white onion, peeled and grated (through a cheese grater)
1.5 lbs ground beef (80/20)
2 tsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
1 bag No Yolks ® Extra Broad Noodles
For the sauce:
8 oz mushrooms, sliced
2 cups sliced onions (other half of onion, plus 1 medium onion)
3 cloves garlic, minced
6 Tbsp butter
1/3 cup flour
1 quart beef stock
In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.
Add the grated onion, eggs, ground beef, Worcestershire sauce, salt, and pepper to the bowl with the bread. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.
I like to use a cookie scoop to make the meatballs. Form into 1-inch balls. Set aside on a sheet pan or plate. You should get 35 to 40 meatballs.
Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. They don’t need to cook all the way, they’ll finish in the sauce. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.
Add the sliced mushrooms, onions, and garlic – along with a pinch of salt, to the pan drippings. Cook for about 10 minutes, stirring occasionally until onions are soft and the mushrooms have released most of their liquid. Slowly whisk in the flour. Stirring constantly, brown the flour until it is the color of coffee-with-cream. Add the beef stock slowly. Keep whisking until sauce loosens up and everything combines. Season to taste with salt and pepper.
Carefully add the meatballs back into the sauce, cover, and cook for 25 minutes over low heat. Meanwhile, prepare the egg noodles according to package directions.
Serve the meatballs with a generous dose of sauce over a bed of warm egg noodles.
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