Salisbury Steak Meatballs

2 lb Harvest Haven ground beef
3/4 cups breadcrumbs
1/4 cup mustard
1/4 cup ketchup
1 teaspoon crumbled beef bouillon cubes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup salted butter
1 Harvest Haven onion, halved and sliced
2-1/2 cups Harvest Haven beef bone broth
1 Tablespoon Worcestershire sauce (addition)
1 Tablespoon ketchup (additional)
2 Tablespoons cornstarch mixed with a little beef broth to make a thin paste
1 lb egg noodles, cooked to al dente and drained
minced fresh parsley

To make 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. (Splash in more beef broth if needed for thinning.)

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