Dinner

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

Tender meatballs of lean beef and turkey simmer in a rich mushroom gravy laced with Worcestershire and mustard, delivering deep savory flavor in every bite. The lightened classic tastes hearty and comforting spooned over noodles or potatoes.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)
Total
40 min
Prep
10 min
Cook
30 min
Serves
4

Nutrition per Serving

Calories
271
Protein
28g
Carbs
12g
Fat
12g
Fiber
2g
Sugar
3g
Sodium
741mg

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 tbsp 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

  1. Make The Meatballs:
  2. 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.
  3. In a large bowl, combine half of the sauteed 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.
  4. 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.
  5. Gently shape into 20 small meatballs.
  6. Stove Top:
  7. 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 is 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.
  8. Slow Cooker:
  9. 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.
  10. Instant Pot:
  11. Heat the Instant Pot on saute, add remaining teaspoon of oil and brown the meatballs (in batches so you do not overcrowd the pot) about 2 minutes until no longer sticks (if it does not turn, it is 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.