Salisbury Steak Meatballs
with Mushroom Gravy & Orzo
Cooking time
30 minutes
Servings
4
Calories
760 /serving
This is one family favourite we’ll never outgrow! Salisbury steak has held onto its retro Americana vibes for decades. We put that rich portobello mushroom gravy over beef meatballs, along with buttery orzo pasta and roasted Brussels sprouts for equally timeless sides.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Portobello mushroom
- 500g Brussels sprouts
- 1 Onion (or shallot)
- 12g Beef demi-glace
- 30g Panko
- 280g Orzo
- 10g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Strainer
4 tbsp Butter
1 Egg
2 Sheet pans
Total Fat
34 g
Saturated Fat
16 g
Sodium
580 mg
Total Carb
76 g
Sugars
7 g
Protein
41 g
Fibre
9 g
Preparation
Prepare & roast the meatballs
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Halve, peel and small-dice the onion.
- In a large bowl, combine the beef, panko, 1 egg, ¼ of the onion, ¼ of the spices and S&P.
- Form into 16 meatballs*.
- Arrange on a lined sheet pan and roast, flipping halfway, 14 to 16 min., until browned and cooked through.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Boil the orzo
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Transfer to a bowl and toss with 2 tbsp butter to prevent sticking.
Mise en place
- Meanwhile, remove the stem from the mushroom; roughly chop.
Make the gravy & coat the meatballs
- In a large pan, heat 2 tbsp butter on medium.
- Add the mushroom and remaining onion. Sauté, 3 to 4 min., until fragrant.
- Add the remaining spices and sauté, 30 sec. to 1 min., until lightly browned.
- Add the demi-glace and 1 cup water. Cook, stirring often, 2 to 3 min., until slightly thickened.
- Add the meatballs and cook, stirring often, 1 to 2 min., until coated.
Plate your dish
- Divide the orzo and Brussels sprouts between your plates.
- Top with the meatballs and gravy. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
