Salisbury Meatballs

with garlic green beans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
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.

In Your Box (serves 2)

  • 4 oz. Cremini Mushrooms
  • Info
    2 oz. Sour Cream
  • 1 Shallot
  • 2 Garlic Cloves
  • 12 oz. Green Beans
  • 10 oz. Ground Beef
  • Info
    4 tsp. Beef Demi-Glace
  • 1 Tbsp. Meatloaf Seasoning

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.

  • Nutrition (per serving)

  • Calories
    606
  • Carbohydrates
    25g
  • Fat
    41g
  • Protein
    33g
  • Sodium
    1720mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and mince shallot. Thinly slice mushrooms. Mince four mushroom slices. Thinly slice garlic. Trim ends off green beans.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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