Salisbury Steak Meatballs
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Salisbury Steak Meatballs

Salisbury Steak Meatballs

with Mushroom Gravy, Peas and Creamy Chive Smashed Potatoes

Hearty mushroom gravy smothers tender beef meatballs and comforting chive smashed potatoes in this modern take on Salisbury Steak. In a word...YUM!

Allergens:
Milk
Mustard
Sulphites
Wheat
Sesame
Soy
Gluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

300 g

Yellow Potato

227 g

Cremini Mushrooms

7 g

Chives

3 tbsp

Sour Cream

(Contains Milk)

56 g

Green Peas

56 g

Onion, chopped

2 piece

Beef Broth Concentrate

1.5 tsp

Dijon Mustard

(Contains Mustard, Sulphites)

1 tbsp

All-Purpose Flour

(Contains Wheat)

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten, Sulphites)

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

2 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories630 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber6 g
Protein35 g
Cholesterol115 mg
Sodium2320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

PREP
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into ½-inch pieces. Thinly slice mushrooms. Thinly slice chives.

COOK POTATOES
2

In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch). (NOTE: Use the same size pot, water and salt amount for 4ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.

PREP & BAKE MEATBALLS
3

While potatoes cook, crumble beef into a large bowl. Add breadcrumbs and Dijon mustard. Season with pepper. Roll beef mixture into equal 1 1/2-inch sized meatballs (NOTE: You should have 8 for 2ppl or 16 for 4ppl). Transfer meatballs to a foil-lined baking sheet. Bake in middle of the oven, until cooked through, 12-14 min.**

COOK VEGGIES
4

While meatballs bake, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper.

MAKE MUSHROOM GRAVY
5

Add flour and cook, stirring often, until coated, 1-2 min. Add 1 cup water (dbl for 4ppl) and broth concentrate(s) to the pan with veggies. Cook, stirring often, until sauce thickens, 3-4 min. Stir in peas and cook until heated through, 1-2 min. Season with salt and pepper.

FINISH & SERVE
6

When the potatoes are tender, drain and return to the same pot. Add 1 tbsp butter , and sour cream. Using a potato masher, mash together until creamy. Stir in half the chives and season with salt and pepper. Divide mash among plates. Top with meatballs, then spoon mushroom gravy over meatballs. Sprinkle with remaining chives.

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