Beef

Think Outside the Bun Burger Meatballs

by:
June 27, 2014
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Think Outside the Bun Burger Meatballs
  • Serves 6
Author Notes

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

What You'll Need
Ingredients
  • 1 pound ground beef
  • 1/4 heaping cup of seasoned bread crumbs
  • 1/8 cup spicy brown mustard
  • 1/8 cup ketchup
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon Mrs. Dash Table Blend (or salt)
  • 1/4 teaspoon teaspoon ground black pepper (or to taste)
  • 2 tablespoons unsalted butter, divided
  • 1/2 large onion, sliced thin
  • 1 tablespoon flour mixed with 1/2 cup homemade or low-sodium beef broth
  • 1 1/2 cups additional homemade or low-sodium beef broth
  • 1/2 teaspoon additional Worcestershire sauce
  • 2 teaspoons additional ketchup
  • 1/4 teaspoon teaspoon Liquid Smoke (I used Stubb’s)
  • 8 ounces wide egg noodles
  • Dried or fresh minced parsley, for garnish
Directions
  1. In a medium bowl, combine the first seven ingredients and mix well with clean hands. Roll and compact into meatballs. Do not overmix.
  2. 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.
  3. Meanwhile preheat oven to 400 degrees and put a pot of water on to boil for the pasta.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Pour the onion/gravy mixture over the pasta, top with the meatballs, sprinkle some parsley over it and chow down.
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