Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)
These Salisbury Steak Meatballs are simmered in a rich mushroom gravy, offering a healthier twist by combining equal parts ground turkey and lean ground beef. They’re perfect for kids, bringing warmth and satisfaction to any mealtime!
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Ingredients
- 2 tsp olive oil
- 1/2 lb 93% lean ground turkey
- 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
- 1/2 lb 93% lean ground beef
- 1/2 cup minced onions
- 1/3 cup whole wheat seasoned breadcrumbs
Instructions
- 1
Finely dice 1 oz of mushrooms into tiny bits and set them aside. Heat the Instant Pot on the sauté setting (or use a large nonstick pot over medium-high heat). Add 1 teaspoon of oil along with the onions, cooking until they achieve a golden brown color, which will take about 4 to 5 minutes. Separate the onions into two equal portions.
- 2
In a spacious mixing bowl, combine one half of the sautéed onions with the ground beef, ground turkey, diced mushrooms, bread crumbs, egg, 1 tablespoon of tomato paste, 1/4 cup of the beef broth, and 3/4 teaspoon each of salt and black pepper.
- 3
In a separate small bowl, whisk together the flour and 1 cup of broth until the mixture is smooth. Stir in the remaining onions, the other tablespoon of tomato paste, vinegar, Worcestershire sauce, and mustard powder.
- 4
Carefully form the mixture into 20 small meatballs.
- 5
Warm a large deep skillet over medium heat, then add the remaining teaspoon of oil to the pan. Brown the meatballs in batches as necessary, cooking for about 2 minutes on one side until they no longer stick (if they stick, give them more time). Flip the meatballs and continue to brown for another 2 minutes. Add the mushrooms along with 1/8 teaspoon of salt and black pepper, then pour the sauce over the meatballs. Cover and let it simmer on low heat for 25 minutes. Finish with a sprinkle of parsley.
- 6
Sauté the meatballs in a skillet with the remaining teaspoon of oil, then transfer them to a slow cooker along with the mushrooms, salt, and pepper. Pour the sauce over everything, cover, and let it cook on low for 6 to 8 hours, or until the meatballs are tender.
- 7
Set the Instant Pot to the sauté function and add the last teaspoon of oil. Brown the meatballs in batches to avoid crowding the pot, cooking for about 2 minutes until they no longer stick (if they remain stuck, they need more time). Flip them and brown for an additional 2 minutes. Add in the mushrooms, 1/8 teaspoon salt, and black pepper, then pour the sauce over the meatballs. Secure the lid and cook on high pressure for 10 minutes. Release the pressure either quickly or naturally. Garnish with parsley before serving.
Nutrition Information
Notes & Tips
- *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.