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recette, facile, boulette viande, salisbury



800 g. ground beef

1 egg

-1/3 cup breadcrumbs

2 tbsp. UNDZ Firebarns

-1 tbsp. butter

-2 tbsp. olive oil

salt and pepper

-1 tbsp. butter

-250 g. sliced mushrooms

-1 onion, coarsely chopped

3 tbsp. flour

2 cups of beef broth

3 tbsp. UNDZ Firebarns

Chopped chives


In a large bowl, mix ground beef, egg, bread crumbs and UNDZ Firebarns well, season with salt and pepper and shape into golf ball sized balls or slightly larger.

In a large skillet over high heat, melt the butter with the olive oil and sear the meatballs on both sides until well colored. Remove meatballs from heat and add 1 tablespoon butter, onions and mushrooms.

Sauté onion and mushrooms for about 5 minutes. Add flour, beef broth, Firebarns UNDZ and bring to a boil. Reduce heat to half and simmer for 10-15 minutes until meatballs are cooked through. Cooking time may vary depending on size of meatballs.

Sprinkle with chives and serve with rice or mashed potatoes.

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