Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)
User Reviews
4.7
Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)
Description
This recipe balances ground beef and turkey to create meatballs with a mild, savory flavor and firm but tender texture. Seasoned with salt, pepper, and tomato paste mixed into the meat alongside breadcrumbs and egg for binding, the meatballs are browned in oil to develop a crust that helps hold their shape.
Once browned, the meatballs are simmered with sliced mushrooms and a sauce made from beef broth, tomato paste, Worcestershire sauce, red wine vinegar, and mustard powder. This creates a flavorful gravy that infuses the meatballs and thickens after cooking. The dish can be prepared using an instant pot, stove top, or slow cooker, offering options for different cooking preferences and timing.
Garnishing with chopped parsley adds a fresh herbal note. This meal pairs well with mashed potatoes or rice to soak up the sauce.
Ingredients
- 2 tsp olive oil (divided)
- 1/2 cup onion minced
- 1/2 lb ground beef 93% lean
- 1/2 lb ground turkey 93% lean
- 1/3 cup whole wheat breadcrumbs seasoned
- 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 mushroom sliced
- 1 1/4 cup beef broth reduced sodium
- parsley optional, chopped, for garnish
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
- If meatballs stick during instant pot browning, brown them separately in a skillet before adding back.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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