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

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  • 5 OZ mushrooms, divided (sliced & minced)
  • 1 LG onion, divided (minced)
  • 8 cloves garlic, divided (minced fine)
  • 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
  • 2½ C reduced sodium beef broth, divided
  • Kosher salt
  • Pinch black pepper
  • 1 TBS olive oil, divided
  • 2 TBS all-purpose flour
  • 2 TSP red wine vinegar
  • 4 TSP Worcestershire sauce, to taste
  • ½ TSP mustard powder
  • Chopped parsley for garnish (optional)

For The Meatballs

  1. Finely mince 2 OZ of mushrooms, 4 cloves of garlic and half of the onion into small pieces (using a food processor if available).
  2. In a large bowl, combine the minced vegetables, with the ground beef, ground turkey, bread crumbs, egg, 2 TBS tomato paste, ½ C of the beef broth, 1½ TSP salt and ¼ TSP black pepper.
  3. Using a #40 (¾ OZ, purple handle) disher scoop, gently shape into 56 small meatballs.
  4. Place on a lined half-sheet pan and bake at 375° for 30 – 35 minutes or until well browned. Can also be done on the stove-top, working in batches.

For The Sauce

  1. In a small bowl, blend flour and 2 C broth until smooth. Mix in remaining 2 TBS tomato paste, vinegar, Worcestershire sauce and mustard powder.

Stove-Top Method:

  1. In a large deep skillet or dutch oven pre-heat the olive oil and sautée remaining onions until translucent. Add remaining garlic and sautée until fragrant.
  2. Slice the the remaining mushrooms then add to the pan along with the meatballs. Add ¼ TSP salt and a pinch of black pepper. Pour the sauce over the meatballs.
  3. Stir, cover and cook low heat for 25 minutes.
  4. Garnish with parsley and serve.

Slow Cooker Method:

  1. Add the remaining onions and garlic to the pot. Slice the the remaining mushrooms then add to the pan along with the meatballs. Add ¼ TSP salt and a pinch of black pepper. Pour the sauce over the meatballs.
  2. Stir, 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, pre-heat the olive oil and sautée remaining onions until translucent. Add remaining garlic and sautée until fragrant.
  2. Slice the the remaining mushrooms then add to the pan along with the meatballs. Add ¼ TSP salt and a pinch of black pepper. Pour the sauce over the meatballs.
  3. Stir, cover and cook on high pressure 10 minutes.
  4. Quick or natural release.
  5. Garnish with parsley and serve.

Yields 8 servings.

Serving: 7 meatballs, Calories: 269 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