Salisbury Steak Double Beef Meatballs
with Mushroom Gravy, Peas and 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!
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
500 g
Ground Beef
360 g
Yellow Potato
113 g
Mushrooms
113 g
Yellow Onion
3 tbsp
Sour Cream
(Contains Milk)
56 g
Green Peas
1 unit
Beef Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains Mustard)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
4 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
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.
Meanwhile, add beef, breadcrumbs, Dijon, Worcestershire sauce and 1/4 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! For 4 ppl, add 2 eggs!) Roll beef mixture into 16 equal-sized meatballs (32 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.**
Meanwhile, 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 Gravy Spice Blend 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 concentrates. Bring to a boil and cook, stirring often, until sauce thickens, 5-6 min. Season with salt and pepper, to taste.
When potatoes are fork-tender, drain and return them 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.
