Salisbury Steak Meatballs
with Mushroom Gravy, Peas & 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
250 g
Ground Beef
300 g
Yellow Potato
227 g
Cremini Mushrooms
3 tbsp
Sour Cream
(Contains Milk)
56 g
Green Peas
113 g
Yellow Onion
2 unit
Beef Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
¼ cup
Italian Breadcrumbs
(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch). (Use the same 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, line a baking sheet with parchment paper. Crumble beef into a large bowl. Add breadcrumbs and Dijon mustard. Season with pepper. Roll beef mixture into 8 equal-sized meatballs (NOTE: 16 for 4ppl). Transfer meatballs to prepared 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 4ppl) and broth concentrate(s) to the pan with veggies. Bring to a boil and 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 (dbl for 4ppl), 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.
