My family told me this meal tasted like "glorified hamburgers" so decided it would fit into this best burger contest category. In this highly adapted recipe from The Pioneer Woman, I give you my riff on a glorified hamburger "outside of the bun." I hope you enjoy. —anotherfoodieblogger
heaping cup of seasoned bread crumbs
spicy brown mustard
teaspoons Worcestershire sauce
Mrs. Dash Table Blend (or salt)
teaspoon ground black pepper (or to taste)
tablespoons unsalted butter, divided
large onion, sliced thin
flour mixed with 1/2 cup homemade or low-sodium beef broth
cups additional homemade or low-sodium beef broth
additional Worcestershire sauce
teaspoons additional ketchup
teaspoon Liquid Smoke (I used Stubb’s)
ounces wide egg noodles
Dried or fresh minced parsley, for garnish
In This Recipe
In a medium bowl, combine the first seven ingredients and mix well with clean hands. Roll and compact into meatballs. Do not overmix.
Add 1 tablespoon of butter to a large skillet, then sear the meatballs over medium-high heat on all sides until just browned. They won't be quite cooked through at this point. Remove to a plate to cool.
Meanwhile preheat oven to 400 degrees and put a pot of water on to boil for the pasta.
Add one more tablespoon of butter to the skillet (with all the leftover browned burger bits) and add in the onions. Reduce heat to medium and saute them for about 10 minutes until fairly soft.
Place meatballs on a parchment or foil-lined pan in one layer and cook in oven for about 10 to 15 minutes, until cooked through. This step helps remove a lot of the extra grease. Remove and drain on paper towels.
Once the onions are softened, add the flour/beef broth slurry to the skillet, scraping up all the yummy browned bits. Then add the rest of the beef broth, the additional Worcestershire, ketchup and Liquid Smoke, then mix well, bringing up to a simmer (lower heat once it does).
While your sauce simmering, add your pasta to the boiling water. Cook pasta until al dente, drain, and pour onto a large plate or into a bowl.
Pour the onion/gravy mixture over the pasta, top with the meatballs, sprinkle some parsley over it and chow down.