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4.7 from 420 votes

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

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!

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 271

% 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.