Salisbury Steak Meatballs
with Mushroom Gravy, Peas and Creamy Chive 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!
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
300 g
Yellow Potato
227 g
Cremini Mushrooms
7 g
Chives
3 tbsp
Sour Cream
(Contains Milk)
56 g
Green Peas
56 g
Onion, chopped
2 unit(s)
Beef Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into ½-inch pieces. Thinly slice mushrooms. Thinly slice chives.
In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch). (NOTE: Use the same size pot, water and salt amount for 4ppl.) 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 mustard. Season with pepper. Roll beef mixture into equal 1 1/2-inch sized meatballs (NOTE: You should have 8 for 2ppl or 16 for 4ppl). Transfer meatballs to a foil-lined baking sheet. Bake in middle of the oven, until cooked through, 12-14 min.**
While meatballs bake, heat a large non-stick pan over medium 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 1 cup water (dbl for 4ppl) and broth concentrate(s) to the pan with veggies. Cook, stirring often, until sauce thickens, 3-4 min. Stir in peas and cook until heated through, 1-2 min. Season with salt and pepper.
When the potatoes are tender, drain and return to the same pot. Add 1 tbsp butter , and sour cream. Using a potato masher, mash together until creamy. Stir in half the chives and season with salt and pepper. Divide mash among plates. Top with meatballs, then spoon mushroom gravy over meatballs. Sprinkle with remaining chives.
