This is the main content.
Salisbury Meatballs over Creamy Herb Pasta
Recipes
Salisbury Meatballs over Creamy Herb Pasta
4 servings
35 minutes total

Ingredients

  • 2 medium sweet onions, thinly sliced
  • 4 tablespoons fresh Italian parsley, finely chopped
  • 2 tablespoons Tuscan herb finishing butter (Seafood)
  • 8 oz wide egg noodles
  • 1 lb fresh pork (or beef) meatballs
  • 1 (6-oz) can mushroom steak sauce
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 cup water
  • ½ cup garlic/herb spreadable cheese
  • 1 tablespoon Dijon mustard
  • ½ cup french-fried onions

Prep

    • Bring water to boil for pasta.
    • Slice onions; chop parsley.

Steps

    1. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter in pan, then add onions; cook 7–8 minutes, stirring occasionally, or until lightly browned.
    2. Cook pasta following package instructions (reserve ½ cup pasta water).
    3. Move onions to outer edge of pan, then add meatballs to center; cook 5–6 minutes, turning occasionally, or until browned.
    4. Combine mushroom steak sauce, ketchup, Worcestershire, 1 cup water, and 2 tablespoons parsley; add to meatballs. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, or until sauce has thickened and meatballs are 160°F.
    5. Combine in medium bowl: cheese spread, mustard, and remaining 2 tablespoons parsley. Add pasta and reserved ½ cup pasta water; toss to coat. Serve meatballs and sauce over pasta. Top with french-fried onions.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 710, Total Fat 44g, Sat Fat 17g, Trans Fat 0g, Chol 150mg, Sodium 1200mg, Total Carb 51g, Fiber 3g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 0%