All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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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