Salisbury Steak Meatballs

• 2 lb ground beef
• 3/4 c seasoned breadcrumbs
• 1/4 c brown mustard
• 1/4 c ketchup
• 1 tsp beef base or crumbled beef bouillon
• 1 tbsp worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 c butter
• 1 large onion, halved & sliced
• 2-1/2 c beef broth
• 1 tbsp worcestershire sauce
• 1 tbsp ketchup
• 2 tbsp cornstarch, mixed with beef broth to make a thin paste
• 1 lb egg noodles, cooked al dente & drained
• Fresh parsley, minced

For the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
 
Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the 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, mix ½ cup of beef broth with the cornstarch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. 

Serve meatballs and sauce over egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.