Description
A versatile Salisbury Steak Meatballs recipe that can be prepared using an Instant Pot, stovetop, or slow cooker. These flavorful meatballs combine lean ground beef and turkey with mushrooms and a rich tomato-based gravy, making a hearty and comforting meal ready in about 30 minutes (stovetop) or with minimal hands-on time using slow cooker or Instant Pot methods.
Ingredients
Meatballs
- 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 large egg (beaten)
- 1 tbsp tomato paste (divided)
- Kosher salt
- Pinch black pepper
- 1 oz mushrooms (finely chopped)
Sauce
- 1 tbsp all-purpose flour
- 1 1/4 cup reduced sodium beef broth (divided, 1/4 cup for meatballs, 1 cup for sauce)
- 1 tbsp tomato paste (remaining)
- 1 tsp red wine vinegar
- 2 tsp Worcestershire sauce (to taste)
- 1/4 tsp mustard powder
- 5 oz sliced mushrooms (for sauce)
- Chopped parsley for garnish (optional)
Instructions
- Prepare Mushrooms and Onions: Finely chop 1 oz of mushrooms and set aside. Heat the Instant Pot on sauté mode or a large nonstick pot on medium-high heat. Add 1 tsp olive oil and the minced onions, cooking until golden brown, about 4 to 5 minutes. Divide the cooked onions into two portions.
- Make the Meatball Mixture: In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, finely chopped mushrooms, whole wheat breadcrumbs, beaten egg, 1 tbsp tomato paste, 1/4 cup beef broth, 3/4 tsp kosher salt, and a pinch of black pepper. Mix gently until well combined.
- Prepare the Sauce Base: In a small bowl, whisk together the all-purpose flour and 1 cup beef broth until smooth. Add the remaining sautéed onions, remaining 1 tbsp tomato paste, red wine vinegar, Worcestershire sauce, and mustard powder. Stir well to combine.
- Shape Meatballs: Gently form the mixture into 20 small meatballs, ensuring they hold together without overmixing.
- Stovetop Method - Brown Meatballs: Heat a large deep skillet over medium heat, add the remaining 1 tsp olive oil, and brown the meatballs in batches to avoid overcrowding. Cook each side about 2 minutes until the meatballs release easily from the pan and have a golden crust.
- Stovetop Method - Simmer: Add the sliced mushrooms, 1/8 tsp kosher salt, and black pepper to the skillet. Pour the prepared sauce over the meatballs, cover, and reduce heat to low. Simmer gently for 25 minutes until meatballs are cooked through and tender. Garnish with chopped parsley before serving.
- Slow Cooker Method: Brown the meatballs in a skillet with the remaining 1 tsp olive oil as described above. Transfer browned meatballs to the slow cooker. Add sliced mushrooms, salt, pepper, and pour the prepared sauce over the top. Cover and cook on low for 6 to 8 hours until meatballs are tender and flavorful.
- Instant Pot Method: Use the sauté setting on the Instant Pot to heat remaining 1 tsp olive oil. Brown the meatballs in batches as with stovetop, about 2 minutes per side until they no longer stick to the pot. Add sliced mushrooms, 1/8 tsp salt, and black pepper, then pour the sauce over the meatballs. Cover and cook on high pressure for 10 minutes. Use quick release or natural release. Garnish with parsley and serve.
Notes
- Ensure not to overcrowd the pot or skillet when browning meatballs to get a nice crust.
- Use lean ground meat to keep the meatballs healthier and reduce excess grease.
- The sauce can be adjusted for thickness by adding more or less flour or broth.
- Garnish with fresh parsley for brightness and color.
- These meatballs pair well with mashed potatoes, rice, or a vegetable side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (Stovetop), 10 minutes (Instant Pot), 6-8 hours (Slow Cooker)
- Category: Main Course
- Method: Instant Pot
- Cuisine: American