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

DmentD
  • 4 TSP olive oil, divided
  • 1 C onions (minced)
  • 1 LB 93% lean ground beef
  • 1 LB 93% lean ground turkey
  • ⅔ C seasoned breadcrumbs
  • 2 LG egg (beaten)
  • 4 TBS tomato paste, divided
  • Kosher salt
  • Pinch black pepper
  • 2 TBS all-purpose flour
  • 2 TSP red wine vinegar
  • 4 TSP Worcestershire sauce, to taste
  • ½ TSP mustard powder
  • 5 OZ mushrooms (sliced)
  • 2½ C reduced sodium beef broth
  • Chopped parsley for garnish (optional)
  1. Finely chop 2 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 2 TSP oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
  2. In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 2 TBS tomato paste, ½ C of the beef broth, 1½ TSP salt and black pepper.
  3. In a small bowl, blend flour and 2 C broth until smooth. Mix in remaining onions, remaining 2 TBS tomato paste, vinegar, Worcestershire sauce and mustard powder.
  4. Gently shape into 40 small meatballs.

Stove-Top Method:

  1. Heat a large deep skillet over medium heat, add the remaining 2 TSP 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), turn and brown an additional 2 minutes.
  2. Add the remaining mushrooms, ¼ TSP salt and black pepper and pour the sauce over the meatballs, cover and cook low heat for 25 minutes.
  3. Garnish with parsley and serve.

Slow Cooker Method:

  1. Saute meatballs in a skillet with the remaining 2 TSP of oil, then transfer to slow cooker with the remaining mushrooms, ¼ TSP salt and pepper and pour sauce over.
  2. Cover and cook low 6 to 8 hours, until tender.
  3. Garnish with parsley and serve.

Instant Pot Method:

  1. Heat the Instant Pot on saute, add remaining 2 TSP 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.
  2. Add the remaining mushrooms, ¼ teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes.
  3. Quick or natural release.
  4. Garnish with parsley and serve.
  5. NOTE: some people have issues with the meatballs sticking to the instant pot when browning. If this is an issue, you can brown in a skillet.

Yields 8 servings.

Serving: 5 meatballs, Calories: 271 kcal, Carbohydrates: 12 g, Protein: 28 g, Fat: 12 g, Saturated Fat: 6 g, Cholesterol: 124 mg, Sodium: 741 mg, Fiber: 2 g, Sugar: 3 g

https://www.skinnytaste.com/salisbury-steak-meatballs-instant-pot-stove-top-slow-cooker