All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Salisbury steak hails from the late 19th century, invented by a Civil War doctor named, naturally, Salisbury. He conceived of a meal he thought would offer all the nutrients the human body would need: meat, meat, and more meat. (He thought vegetables were poison!) Like medicine, he thought his Salisbury steak should be eaten three times a day. We don't recommend eating these meatballs three times a day, but we think you'll be tempted to: a delicious mushroom sauce drapes these perfectly textured meatballs. The garlicky green beans on the side wouldn't have been Dr. Salisbury's prescription, but they're a darn tasty addition.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Peel and mince shallot.
Thinly slice mushrooms. Mince four mushroom slices.
Thinly slice garlic.
Trim ends off green beans.
Make the Meatball Mixture
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shallot and minced mushroom to hot pan. Stir often until lightly browned, 3-4 minutes.
Remove from burner and transfer to a mixing bowl.
Wipe pan clean and reserve.
Add ground beef and meatloaf seasoning to shallot-mushroom mixture and combine thoroughly.
Form mixture into six equally-sized meatballs, about the size of golf balls.
Sear the Meatballs
Return pan used to cook mushrooms to medium-high heat and add 2 tsp. olive oil.
Add meatballs to hot pan and cook on three sides until well-browned, 2-3 minutes per side.
Transfer meatballs to a plate.
Wipe pan clean and reserve.
Finish the Meatballs
Return pan used to sear meatballs to medium heat and add 1 tsp. olive oil. Add sliced mushrooms and a pinch of salt to hot pan and cook undisturbed until browned on one side, 2-3 minutes.
Add ½ cup water, demi-glace, and meatballs and any accumulated juices to hot pan. Stir occasionally until sauce is slightly thickened and meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes.
Remove from burner and swirl in remaining sour cream.
While meatballs cook, cook green beans.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add garlic and cook, 30 seconds.
Add green beans and cook, 1 minute.
Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until green beans are tender, 4-6 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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