Now, hold on. Before you click on by Salisbury Steak Pasta, you’ve got to stop and give it a chance. What might sound like an unusual fusion of comfort food and Italian cuisine could possibly become your most cherished dinner option. And when you really look into it, you realize there’s nothing too wild about the juicy, nostalgically-flavored meatballs that are nestled atop a bed of tender pasta. In fact, that sounds quite delicious. So, just scroll on down for some Salisbury Steak Pasta. The internet can bring us the most joyous things sometimes!
Ingredients
- 5 ounces mushrooms, sliced, divided
- 2 teaspoons olive oil, divided
- 1/2 cup onions, minced
- 1/2 pound lean ground beef
- 1/2 pound lean ground turkey
- 1/3 cup whole-wheat seasoned breadcrumbs
- 1 large egg, beaten
- 2 tablespoons tomato paste, divided
- 1 1/4 cups reduced-sodium beef broth, divided
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon mustard powder
- penne pasta, to taste, cooked and warm, for serving
- parsley, to taste, chopped, for garnish
Directions
Step 1 –Finely chop 1 ounce of the sliced mushrooms and set it aside.
Step 2 –In a large nonstick pot over medium-high heat, heat 1 teaspoon of the olive oil.
Step 3 –Add the onions to the hot oil and cook until they are golden-brown, about 4-5 minutes.
Step 4 –Transfer the pot from the heat and divide the cooked onions into 2 equal portions.
Step 5 –In a large bowl, add 1/2 of the cooked onions, the ground beef, the ground turkey, 1 ounce of the chopped mushrooms, the breadcrumbs, the egg, 1 tablespoon of the tomato paste, 1/4 cup of the beef broth, the salt, and the pepper and gently combine.
Step 6 –Gently shape the meat mixture into 20 small meatballs.
Step 7 –In a small bowl, add the flour and the remaining broth and mix until it is smooth.
Step 8 –Add the remaining cooked onions, the remaining tomato paste, the red wine vinegar, the Worcestershire sauce, and the mustard powder to the broth mixture and stir to combine.
Step 9 –In a large, deep skillet over medium heat, heat the remaining oil.
Step 10 –Add the meatballs to the heated oil, in batches, and cook until they no longer stick to the bottom, about 2 minutes per batch.
Step 11 –Flip the meatballs and brown until they no longer stick to the bottom, about 2 minutes per batch.
Step 12 –Add the remaining sliced mushrooms, the salt, the pepper, and the sauce mixture over the meatballs and cover the skillet. Cook on low heat until the meatballs reach an internal temperature of 165 degrees F, about 25 minutes.
Step 13 –Serve the meatballs over the warm pasta, garnished with the parsley.
