Love Salisbury steak? How about making it in meatball form? This is comfort food at it’s best!
Did you eat Banquet TV dinners growing up? (maybe you still do?) I still buy them. My kids eat them when we’re gone, and my college son takes them to his dorm and stocks the freezer.
The Salisbury Steak ones are everyone’s favorite.
A while back, I decided to try and make my own. I used a recipe that I found on the internet, on The Pioneer Woman‘s Site.
My youngest son liked them, but the others compared them to Banquet, and they didn’t quite measure up.
I tried them again this time tweaked the recipe some, and everyone liked them.
(come to think of it I never did blog that recipe…)
Go ahead and serve them with corn and you have the “appearance” of that TV Dinner!
Took some along on a college visit to see my son, and told him it was a “Mom TV Dinner.” He was delighted.
He moves home this week for the summer, and actually tweeted last night that he was excited for Mom’s cooking. The dining room has apparently lost it’s charm.
Make some up for your “Hungry Man” today!
Let me know if you make these, and how you think they measure up to the TV Dinners!
I have a feeling you will enjoy them!
- 2 pounds Lean Ground Beef
- ⅔ cup Seasoned Breadcrumbs
- 2 teaspoons Ground Mustard
- 2 teaspoons Beef Bouillon Granuals
- 4-5 dashes Worcestershire Sauce
- 1 Tablespoon Ketchup
- Salt And Pepper, to taste
- 1 medium Onion, diced
- 2 - 3 ounce cans sliced mushrooms
- 32 ounces Beef Broth
- 4 dashes Worcestershire
- 1 Tablespoon Ketchup
- 2 teaspoons Kitchen Bouquet
- 3 Tablespoons of Corn Starch dissolved in 3 Tablespoons water
- Salt & Pepper, to taste
- In a bowl combine your ground beef with all of the meat ingredients, and form into balls. Mine were slightly larger than a golf ball. Pour a couple of Tablespoons of oil in a skillet, and add meatballs, brown over medium heat, rotating them often so they don’t burn. Once they are browned evenly, remove them from the pan and set them aside.
- Remove any excess grease from pan. (Don’t wash) Add about 2 Tablespoons of butter, and stir in your sliced onions. Cook for about 5-10 minutes over medium-high heat, onions will become golden brown, tender and fragrant. Add mushrooms. Cook for a couple more minutes. Reduce your heat to medium and add in beef stock, Worcestershire sauce and ketchup. Stir and simmer for about 10 minutes. Add to this your Kitchen Bouquet and corn starch mixture. Stir to combine, gravy will begin to thicken. Salt and pepper, to taste. Return the meatballs to the gravy, turn heat to low and cover the skillet. Cook meatballs in gravy for 20-30 minutes. This will make them tender, take care while stirring to not break them apart.
- Serve with mashed potatoes.
These Porcupine Meatballs are one of my family’s MOST requested meals!