Oh how I wish I had thought of this idea back about 15 years ago when I made 200 Salisbury Steak dinners for a catering event for a Sportsman and Marina Club! A meatball version would have been just as much enjoyed and probably quite a bit easier! Especially being an all-in-one dish, as I’ve created here, with fresh spring asparagus tips, cremini mushrooms and simply served over wide, country-style, dumpling egg noodles!
I literally did a FACE PALM, not kidding!, when I came across a Pinterest post by Ree Drummond, “The Pioneer Lady”, who took her own Salisbury Steak recipe and made it into a meatball version! WHY did this never cross my mind?? With all of the crazy meatball concoctions I make…this simple idea, which to me are always the best!, never wandered into my tired little brain. Doesn’t that just deflate your cake, too?!
Aaarg! So anyways, I cannot take any credit for the idea of the meatballs, but the recipe is my own that was a VERY popular dish for quite a few catering events throughout the entire year, not just the cold and chilly months!
But to me, comfort food is something that is always welcome and appreciated no matter if it’s blustery cold and there’s 6 inches of snow on the ground, or being served as a hearty supper after a long day of yard work in the hot sun! 😀 Comfort food is comfort food. 😉
And after having two days in a row of 80 degree weather, my hubby and our dear neighbor cutting down a huge mostly dead and dangerous oak tree for firewood, the hubs was one happy camper! Too funny, when I asked him this morning if he was hungry and what he might like for breakfast – – he said, “I was dreaming of those meatballs!!”
I was actually quite relieved, although he didn’t get them for breakfast. (No, I’m not a meanie, but even he refrained and said that we needed to save leftovers for suppers.) But he loves my Salisbury Steak recipe and says it’s the most authentic tasting he’s ever had. And a hellovalot better than those frozen dinner ones we all had to endure in the late 60’s and early 70’s when we were kids!! I know you remember those, too! Mom and Dad went out to the movies and us kids had to stay home with a babysitter and those foil-tray frozen dinners were the night’s “treat”. Yay. Back then, they were at best tolerable, but now – – I’d rather eat the tray. And maybe the cherry cobbler. I think that’s what that goopy red stuff was in the corner.
So anyways, if you want a VERY good, true-to-taste “Salisbury Steak” meal with a bit of a twist, here you go! 😀 And sneaking in the asparagus was wonderful! Don’t leave it out. The hubs is a force-fed veggie eater, and even he, “Mr Picky Pants”, really actually enjoyed the asparagus tips in this! Trust me, that’s saying a LOT. 😉
And though she’ll never see this – – thank you, Ree, from the bottom of my heart! 🙂 Thank you for teaching us to just take our own recipes for Salisbury Steak and simply form them into meatballs rather than patties! I loved this idea and so did my hubby! 😉 😀
DO save this one and keep it handy! Mine truly does taste like a good Salisbury Steak supper, and I’m sure there will be a time when you’ll wish you had and need it! 😉 😀 Have a fantastic day all, and enjoy the sunshine! 😀
SALISBURY STEAK MEATBALLS with ASPARAGUS TIPS & CREMINI MUSHROOMS
About 6 servings (a wee bit less in our house 😉 )
2 lbs. regular hamburger (80/20 blend)
1/3 cup Cream of Mushroom soup straight from the can (undiluted), I use Campbell’s (from a 10 3/4 oz. can), *rest is used for the gravy
1/4 cup French Onion soup, straight from the can (undiluted), I use Campbell’s (from a 10 1/2 oz. can), *make sure use spoon out a fairly even amount of liquid to onions, *rest is used for the gravy
2/3 cup seasoned dry breadcrumbs
1/4 tsp. garlic powder
1/16 tsp. onion powder
1 extra-large egg, lightly beaten
1 tsp. salt
1 tsp. A-1 Steak Sauce
1/2 tsp. worcestershire sauce
1/2 tsp. coarse ground black pepper, *plus more for tops
Rest of Ingredients:
the rest of the cans of Campbell’s Cream of Mushroom soup and French Onion soup
1 (10 1/2 oz.) can Beef Consommé, yep, Campbell’s
1/2 Tbl. red wine
1 tsp. browning sauce
1/2 tsp. worcestershire sauce
1/8 tsp. coarse ground black pepper
1/8 tsp. garlic powder
1/16 tsp. onion powder
8 oz. pkg. fresh sliced cremini mushrooms
1 Tbl. cornstarch dissolved in 1 Tbl. COLD water
1 large bunch fresh asparagus using tips only, (or 1 medium bunch using all, cut up)
half (or bit more) of a 1 lb. bag wide dumpling egg noodles
For the Meatballs:
In large bowl, place raw hamburger breaking up. Top with rest of ingredients sprinkling seasonings and dry ingredients evenly across. (Don’t plop. Or one person will get a mouthful of salt, and the person at the end of the table will be saying, “Please pass the salt”. ) Start off with a large mixing spoon to start mixing, then switch to your hands mixing everything very well. Don’t worry about over mixing. They don’t get tough and end up the right consistency for this dish anyways.
Preheat oven to 400 degrees and line a large baking sheet with a rim, (not a flat edged one), with parchment paper.
Roll into large balls making 30. Sprinkle tops with more coarse ground black pepper to taste. Pop into preheated oven and bake for 30 minutes. Remove with spatula to paper towel-lined plate. Make sure you get the browned bits and edges, but not the released grease. The browned bits add flavor to the sauce. (Set aside.)
Rest of Recipe:
In large deep frying pan (or stovetop-safe dutch oven, short wide pot, or small roaster), add rest of the can of cream of mushroom soup. Whisk in can of beef consommé. Stir in rest of can of French onion soup until no longer lumpy. If you break up the onion, it’s ok. Don’t worry about it. Stir in rest of ingredients up to and including mushrooms. Bring to a simmer over medium heat and simmer for 5 minutes.
Drizzle in cornstarch/cold water slurry and stir, simmering until thickened. Add meatballs, turn heat down to a low simmer and cover. Let simmer for 5-10 minutes while preparing noodles and asparagus, stirring occasionally over very low heat. (*If your pot keeps things hot, you can remove from heat after 5 minutes and just let rest, covered.
Steam asparagus tips in steaming/double boiler pan for 5 minutes. Set aside. (*If using whole stalks cut up, steam for 5 minutes for thin asparagus and up to 8 minutes for very thick.) Don’t overcook!! Leave crunchy.
Boil noodles according to package directions for wide dumpling egg noodles or noodles of choice. (*Should only take about 7 minutes is all.)
Top plates with noodles, then meatballs and sauce, sprinkle with asparagus tips, garnish with parsley or a fresh celery leaf if desired.
Stir any leftover noodles and asparagus into pot of meatballs. *This can also be done for day 1 of serving if preferred this way. (Leftovers reheat quickly and beautifully in the microwave.)