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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

360 g

Yellow Potato

227 g


113 g

Yellow Onion

3 tbsp

Sour Cream


56 g

Green Peas

2 unit

Beef Broth Concentrate

1.5 tsp

Dijon Mustard


1 tbsp

All-Purpose Flour


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*


2 tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


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.


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.**


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.


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.


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.