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Salisbury Steak Meatballs

Salisbury Steak Meatballs

with Mushroom Gravy, Peas and 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

113 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, Sesame/Sésame, Soy/Soja)

1 tbsp

Worcestershire Sauce

Not included in your delivery

2 tbsp

Unsalted Butter*


0.38 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber7 g
Protein36 g
Cholesterol105 mg
Sodium1460 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 1-inch pieces. Slice mushrooms. Peel, then cut onion into 1/2-inch pieces.


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


While potatoes cook, add beef, breadcrumbs, Dijon, Worcestershire and 1/8 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) 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 golden-brown and 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 to the pan with veggies. Cook, stirring often, until coated, 1-2 min. Add 1 cup water (1 1/2 cups for 4 ppl), peas and broth concentrate. Bring to a boil and cook, stirring often, until sauce thickens, 5-6 min. Season with salt and pepper.


When the potatoes are tender, drain and return to the same pot, off heat. Roughly mash sour cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, then stir to combine. Divide smashed potatoes between plates. Top with meatballs, then spoon mushroom gravy over meatballs.