Salisbury Beef and Pork Meatballs
with Mushroom Gravy, Peas and Smashed Potatoes
Hearty mushroom gravy smothers tender beef-pork meatballs and comforting chive smashed potatoes in this modern take on Salisbury steak. In a word...YUM!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
350 g
Yellow Potato
113 g
Mushrooms
113 g
Yellow Onion
3 tbsp
Sour Cream
(Contains Milk)
56 g
Green Peas
1 unit(s)
Beef Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains Mustard)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Worcestershire Sauce
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until potatoes are fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash sour cream and 1 tbsp (2 tbsp) butter into potatoes, until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, then stir to combine.
Meanwhile, add beef and pork mix, breadcrumbs, Dijon, Worcestershire sauce and 1/8 tsp (1/4 tsp) salt to a large bowl. Season with pepper, then combine. (TIP: If you prefer a more tender meatball, add an egg to mixture!) Roll beef and pork mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Transfer to a parchment-lined baking sheet. Bake in the middle of the oven, until golden-brown and cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then mushrooms and onions. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper.
Add Gravy Spice Blend to the pan with veggies. Cook, stirring often, until coated, 1-2 min.Add 1 cup (1 1/2 cups) water, peas and broth concentrate. Bring to a boil. Once boiling, cook, stirring often, until gravy thickens, 5-6 min. Season with salt and pepper, to taste.
Divide smashed potatoes between plates. Top with meatballs, then spoon mushroom gravy over meatballs.
