Salisbury Steak Meatballs
Mashed Cauliflower and Balsamic Green Beans
Ingredients
- ¾ lb lean ground beef
- ¼ cup panko breadcrumbs
- 1 Tbsp ketchup
- ½ Tbsp Dijon mustard
- 1 egg yolk
- 1 clove garlic, minced
- ¼ tsp pepper
- 1 Tbsp canola oil, divided
- ½ onion, thinly sliced
- 1 cup less sodium beef broth
- ½ Tbsp Worcestershire sauce
- 1½ Tbsp cornstarch
Instructions
- Gently mix together beef, panko, ketchup, mustard, egg yolk, garlic, and pepper in a medium bowl using your hands; shape into 2-inch meatballs.
- Cook meatballs in ½ Tbsp hot oil in a skillet over medium-high heat 5 minutes or until browned. Remove meatballs from skillet; add ½ Tbsp oil to drippings in skillet.
- Add onion; cook 6 minutes or until tender. Stir together broth, Worcestershire sauce, and cornstarch; add to onion in skillet, and simmer 2 minutes or until sauce thickens. Return meatballs to skillet, and cook 2 minutes or until done.
Side Dish Ingredients
- 1 (10-oz) pkg frozen mashed cauliflower
- 1 small clove garlic, minced
- ¾ lb green beans, trimmed
- 1 Tbsp balsamic vinegar
- ¼ cup less sodium chicken broth
- ½ Tbsp canola oil
Side Dish Instructions
- Sauté green beans and garlic in hot oil in a skillet 2 minutes or until green beans begin to brown.
- Cook mashed cauliflower according to package directions.
- Add broth to skillet. Cover and cook 3 minutes or until green beans are tender; uncover and add vinegar. Cook 2 minutes or until liquid is reduced and slightly thickened.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
301
|
121
|
422
|
| Fat (g) | 14 | 6 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 13 | 14 | 27 |
| Fiber (g) | 1 | 4 | 5 |
| T. Sugs (g) | 3 | 7 | 10 |
| A. Sugs (g) | 2 | 0 | 2 |
