Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)

Name: Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 2 tsp olive oil; 1/2 cup minced onions; 1/2 lb 93% lean ground beef; 1/2 lb 93% lean ground turkey; 1/3 cup whole wheat seasoned breadcrumbs; 1 larege egg; 2 tablespoons tomato paste; kosher salt; pinch black pepper; 1 tbsp all-purpose flour; 1 tsp red wine vinegar; 2 tsp Worcestershire sauce; 1/4 tsp mustard powder; 5 oz sliced mushrooms; 1 1/4 cup reduced sodium beef broth; Chopped parsley for garnish

User Reviews

4.7

420 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 Servings
Calories
271 kcal
Course
Dinner
Cuisine
American

Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)

Iris Warren

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These Salisbury Steak Meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. Kid-friendly, comforting and delicious!

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Ingredients

Servings

2 tsp olive oil (divided)
1/2 cup minced onions
1/2 lb 93% lean ground beef
1/2 lb 93% lean ground turkey
1/3 cup whole wheat seasoned breadcrumbs
1 larege egg (beaten)
2 tablespoons tomato paste (divided)
kosher salt
pinch black pepper
1 tbsp all-purpose flour
1 tsp red wine vinegar
2 tsp Worcestershire sauce (to taste)
1/4 tsp mustard powder
5 oz sliced mushrooms
1 1/4 cup reduced sodium beef broth
Chopped parsley for garnish (optional)

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Instructions

Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot on saute (or a large nonstick pot on medium-high) and add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
Heat a large deep skillet over medium heat, add the remaining teaspoon of oil and brown the meatballs, in batches as needed, about 2 minutes until no longer sticks (if it sticks, it's not ready to turn yet). Flip and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook low heat for 25 minutes. Garnish with parsley.
Saute meatballs in a skillet with the remaining teaspoon of oil, then transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.
Heat the Instant Pot on saute, add remaining teaspoon of oil and brown the meatballs (in batches so you don't overcrowd the pot) about 2 minutes until no longer sticks (if it doesn't turn, it's not ready yet), turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes. Quick or natural release. Garnish with parsley.
In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
Gently shape into 20 small meatballs.

Notes

*some people have issues with the meatballs sticking to the instant pot when browing. If this is an issue, you can brown in a skillet.

Nutrition Information

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Serving 5meatballs Calories 271kcal (14%) Carbohydrates 12g (4%) Protein 28g (56%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 124mg (41%) Sodium 741mg (31%) Fiber 2g (8%) Sugar 3g (6%)