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Easy prep

Salisbury Beef Meatballs

with Mushroom-Kale Gravy & Mashed Potatoes

Cooking time

20 minutes




790 /serving

Dr. James Salisbury believed in the benefits of ground beef, which he wrote about in the 19th century—and so do we, though we’re most interested in its flavour! This meatball recipe hits all the marks of a good salisbury steak: bouncy texture, meaty bite and luscious brown gravy, studded with flavoursome mushrooms and in this case, tender kale. Because in our books, even the best can be improved.

We will send you:

  • 285g Ground beef
  • 100g Chopped kale
  • 50g Diced onions
  • 1 Bunch of parsley
  • 225g Sliced cremini mushrooms
  • 450g Potatoes
  • 10ml Worcestershire sauce
  • 12g Beef demi-glace
  • 10g All-purpose flour
  • 30ml Ketchup
  • 7g Paprika & thyme spice blend (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)

Contains: Anchovies, Gluten, Milk, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
3 or 6 tbsp Butter
Salt & pepper
Total Fat
46 g
Saturated Fat
20 g
1220 mg
Total Carbs
60 g
12 g
39 g
8 g
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Make the mashed potatoes
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add the potatoes to the boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Prepare & cook the meatballs
While the potatoes cook, in a large bowl, combine the beef and ½ the onions; season with ½ the spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 8 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and partially cover; cook, turning occasionally, 9 to 11 minutes, until browned on all sides and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the meatballs cook, finely chop the parsley leaves and stems. In a medium bowl, combine the Worcestershire sauce, ketchup, demi-glace and 1 cup water (double for 4 portions).
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Make the mushroom-kale gravy
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the mushrooms and remaining onions; season with the remaining spice blend and S&P. Cook, stirring occasionally, 4 to 5 minutes, until the mushrooms are lightly browned. Add the flour and stir well to combine. Slowly add the demi-glace mixture, stirring constantly. Bring to a simmer and add the kale. Cook, partially covered, 3 to 4 minutes, until the kale has wilted. Add ½ the parsley and 1 tbsp butter (double for 4 portions); season with S&P to taste.
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Plate your dish
Divide the mashed potatoes between your plates. Top with the meatballs. Spoon as much of the mushroom-kale gravy over the meatballs as you’d like. Garnish the dish with the remaining parsley. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.