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Salisbury Steak Meatballs

Salisbury Steak Meatballs

with Mushroom Gravy, Peas & Smashed Potatoes

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

Tags:Family Friendly
Allergens:Milk/LaitMustard/MoutardeWheat/BléEgg/OeufSesame/SésameSoy/SojaSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

360 g

Yellow Potato

227 g

Mushrooms

113 g

Yellow Onion

3 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Green Peas

2 unit

Beef Broth Concentrate

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Wheat/Blé, Egg/Oeuf, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber7 g
Protein36 g
Cholesterol115 mg
Sodium1410 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Potato Masher
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into ½-inch pieces. Thinly slice mushrooms. Peel, then cut the onion into 1/4-inch pieces.

2

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (use the same for 4 ppl). 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.

3

While potatoes cook, crumble beef into a large bowl. Add breadcrumbs and Dijon. Season with pepper. Roll beef mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**

4

While meatballs bake, heat a large non-stick pan over medium-high 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.

5

Add flour and cook, stirring often, until coated, 1-2 min. Add 3/4 cup water (dbl for 4 ppl), peas and broth concentrate to the pan with veggies. Bring to a boil and cook, stirring often, until sauce thickens, 3-4 min. Season with salt and pepper.

6

When the potatoes are tender, drain and return to the same pot. Add 1 tbsp butter (dbl for 4 ppl), and sour cream. Using a potato masher, mash together until creamy. Season with salt and pepper. Divide mash between plates. Top with meatballs, then spoon mushroom gravy over meatballs.