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

If you’re on the hunt for a comforting, hearty dinner that feels both classic and a touch elevated, you’re going to flip for this Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe. I absolutely love how versatile it is — whether you’re using the Instant Pot for a speedy weeknight meal, the slow cooker to set it and forget it, or the stove top for a more hands-on vibe, this recipe never disappoints. It’s a fan-freaking-tastic way to get savory meatballs smothered in rich mushroom gravy that my family actually begs me to make again and again. Plus, it’s a great crowd-pleaser that doubles beautifully as leftovers or freezer meals.

this Recipe

Ingredients You’ll Need

The ingredients here are simple but thoughtfully combined for flavor and texture. Using lean meats helps the meatballs stay tender while the seasoned breadcrumbs add just the right binder power. Plus, the mushrooms and tomato paste build a luscious sauce that really ties everything together.

• Olive oil: Use a good-quality one for sautéing onions and browning meatballs — it adds subtle flavor and helps avoid sticking.
• Minced onions: Sautéed until golden to bring natural sweetness and depth into the mixture.
• Ground beef and ground turkey: Using a combination keeps the meatballs juicy yet a bit lighter. I find 93% lean meats work best.
• Whole wheat seasoned breadcrumbs: Adds body and subtle flavor, plus a bit of wholesome texture.
• Large egg: Helps bind everything together without drying the meatballs out.
• Tomato paste: Used both inside the meatballs and in the sauce to build umami richness.
• Kosher salt and black pepper: Essential for seasoning; don’t skimp!
• All-purpose flour: For thickening the sauce into that heavenly gravy.
• Red wine vinegar: Just a splash for brightness that lifts the flavors.
• Worcestershire sauce: Adds tangy, savory depth — a total flavor booster.
• Mustard powder: A hint of warm spice to round out the savory notes.
• Sliced mushrooms: Provides earthiness; I use fresh cremini or white mushrooms that I slice and chop.
• Reduced sodium beef broth: Forms the base of the sauce and keeps flavors balanced without overwhelming saltiness.
• Chopped parsley (optional): A fresh pop of green that brightens and garnishes beautifully.

Variations

I love making this Salisbury Steak Meatballs recipe my own depending on who I’m cooking for or what I have on hand. Feel free to tweak the proteins, seasonings, or even the cooking method to suit your preferences or dietary needs.

• Ground Meat Swap: Sometimes I use all ground beef or all turkey based on what’s in the fridge — just adjust cooking time if using fattier beef to avoid greasiness.
• Gluten-Free: Swap the whole wheat breadcrumbs for gluten-free crumbs or crushed gluten-free crackers for an allergy-friendly option.
• Make It Spicy: Adding a pinch of cayenne pepper or smoked paprika to the meat mixture kicks it up a notch that my family loves.
• Mushroom-Free: If mushrooms aren’t your thing, diced bell peppers or zucchini work well in the sauce to keep veggies involved.

How to Make Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe

Step 1: Cook Onions & Prep Mushrooms

Begin by finely chopping about 1 ounce of your mushrooms and setting them aside. Heat 1 teaspoon of olive oil in your Instant Pot on sauté mode or a large nonstick pan over medium-high heat. Toss in the minced onions and cook for 4 to 5 minutes until beautifully golden and fragrant. This step adds a sweet, caramelized base flavor that you’ll notice in every bite. Once cooked, divide these onions in half — part goes into the meatball mix, the rest into the sauce.

Step 2: Mix and Shape the Meatballs

In a large bowl, combine half of those sautéed onions with the ground beef, ground turkey, chopped mushrooms, whole wheat breadcrumbs, beaten egg, 1 tablespoon of tomato paste, 1/4 cup of the beef broth, kosher salt (about 3/4 teaspoon), and a pinch of black pepper. Use your hands for the best mixing control, but try not to overwork the meat. Once combined, gently shape the mixture into around 20 small meatballs. Trust me, if they’re too big, they can take longer to cook through evenly.

Step 3: Make the Mushroom Sauce

In a small bowl, whisk together the all-purpose flour and remaining 1 cup beef broth until smooth — no lumps here! Stir in the remaining sautéed onions, the other tablespoon of tomato paste, red wine vinegar, Worcestershire sauce, and mustard powder. This sauce is what elevates the meatballs from tasty to downright crave-worthy, so don’t skip the slow stirring to get the right consistency.

Step 4: Choose Your Cooking Method

Here’s where you pick your adventure:

• Stove Top: Heat a large deep skillet with 1 teaspoon olive oil over medium heat. Brown meatballs in batches, about 2 minutes each side until they release easily from the pan. Then add sliced mushrooms, sprinkle with salt and pepper, pour sauce over, cover, and simmer on low for 25 minutes.
• Slow Cooker: After browning the meatballs in a skillet as above, transfer them to your slow cooker with mushrooms, seasoning, and sauce. Cook on low for 6 to 8 hours until tender and flavorful.
• Instant Pot: Use sauté mode to brown meatballs in batches with 1 teaspoon oil, turning only when they release from the pan (about 2 minutes per side). Add mushrooms, seasoning, and sauce, then seal and cook on high pressure for 10 minutes. You can do a quick or natural release. Don’t forget to garnish with parsley!

How to Serve Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe

Garnishes

I love sprinkling fresh chopped parsley over these meatballs before serving because it adds a nice pop of color and a little fresh flavor kick that balances the rich sauce perfectly. Sometimes I throw on a little cracked black pepper for a finishing touch too.

Side Dishes

My go-to sides are creamy mashed potatoes, buttery egg noodles, or simple steamed green beans. The richness of the meatball gravy just sings alongside these, and it’s an easy way to round out a cozy meal. Your favorite roasted vegetables or a crisp side salad would be lovely too.

Creative Ways to Present

For a dinner party, I like to plate the meatballs over a bed of garlic mashed potatoes with a sprinkle of parsley and a drizzle of the mushroom gravy. If I’m feeling fancy, I add sautéed spinach or a vibrant side like roasted carrots to make the plate pop visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

After dinner, I let the meatballs cool completely, then store them in an airtight container in the fridge. They keep well for up to 4 days, which makes for an incredibly convenient lunch or quick dinner option. Just remember to give the sauce a good stir before reheating as it tends to thicken.

Freezing

I’ve had great luck freezing these meatballs either cooked or uncooked. For uncooked meatballs, I flash freeze them on a baking sheet, then transfer to a freezer bag so they don’t stick together. Cooked meatballs freeze nicely in their sauce too and thaw beautifully in the fridge overnight.

Reheating

When reheating, I prefer warming them gently on the stove over low heat or in the microwave with a splash of beef broth to loosen the sauce. This keeps the meatballs moist and the flavors fresh, so you avoid that dried-out leftover experience.

FAQs

Final Thoughts

This Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe has become my go-to comfort food that’s as adaptable as it is delicious. I love that it’s approachable for cooks of all levels and fits so easily into weeknight dinners or cozy weekends. Once you try it your way—maybe slow cooker for set-it-and-forget-it ease or Instant Pot when time’s tight—you’ll see why my family goes crazy for these meatballs. Give it a shot, and I’m confident you’ll be making it over and over like a trusted old friend in your kitchen.

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