Description

This Salisbury Steak Meatballs recipe offers a versatile and flavorful twist on a classic comfort food, featuring a blend of lean ground beef and turkey with a rich mushroom gravy. Perfectly cooked using your choice of Instant Pot, stovetop, or slow cooker methods, these meatballs are tender, juicy, and coated in a savory sauce, making them an ideal hearty meal for any occasion.

Ingredients

Units Scale

Meatball Ingredients

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 to taste
Pinch black pepper
1 oz mushrooms, finely chopped (from the 5 oz sliced mushrooms)

Sauce Ingredients

1 tbsp all-purpose flour
1 1/4 cup reduced sodium beef broth (divided: 1 cup for sauce, 1/4 cup for meatball mixture)
1 tbsp tomato paste (remaining, from the 2 tbsp total)
1 tsp red wine vinegar
2 tsp Worcestershire sauce (to taste)
1/4 tsp mustard powder
4 oz sliced mushrooms (remaining from the 5 oz total)
1/8 tsp salt (for sauce)
Black pepper to taste (for sauce)

Garnish

Chopped parsley (optional)

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Instructions

Prepare onions and mushrooms: Finely chop 1 oz of mushrooms and set aside. Heat the Instant Pot on sauté mode or a large nonstick pot over medium-high heat, add 1 tsp olive oil, and cook onions 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, chopped mushrooms, seasoned breadcrumbs, beaten egg, 1 tbsp tomato paste, 1/4 cup beef broth, 3/4 tsp kosher salt, and a pinch of black pepper. Mix thoroughly.
Prepare the sauce: In a small bowl, whisk together the flour and 1 cup of beef broth until smooth. Stir in the remaining sautéed onions, remaining 1 tbsp tomato paste, red wine vinegar, Worcestershire sauce, and mustard powder until combined.
Form meatballs: Gently shape the meat mixture into 20 small meatballs, handling them carefully to keep them tender.
Stovetop method: Heat a large deep skillet over medium heat, add 1 tsp olive oil, and brown the meatballs in batches for about 2 minutes on each side until they release easily and are browned. Add the remaining 4 oz sliced mushrooms, 1/8 tsp salt, and black pepper. Pour the prepared sauce over the meatballs, cover, and simmer on low heat for 25 minutes. Garnish with chopped parsley before serving.
Slow cooker method: Brown the meatballs in a skillet with 1 tsp olive oil. Transfer the browned meatballs to the slow cooker. Add sliced mushrooms, seasoning with salt and pepper, and pour the sauce over. Cover and cook on low for 6 to 8 hours until the meatballs are tender. Garnish with parsley before serving.
Instant Pot method: Using the Instant Pot on sauté mode, add 1 tsp olive oil and brown the meatballs in batches for about 2 minutes per side until they release easily and are browned. Add the mushrooms, 1/8 tsp salt, and black pepper. Pour the sauce over the meatballs. Close and seal the Instant Pot lid, set to high pressure for 10 minutes. Use quick or natural pressure release. Garnish with chopped parsley before serving.

Notes

If the meatballs stick to the Instant Pot while browning, brown them instead in a skillet to prevent sticking.
Make sure not to overcrowd the pot or skillet when browning meatballs to ensure they brown properly on all sides.
This recipe can be doubled easily; adjust cooking times accordingly.
Use reduced sodium beef broth to control salt content.
Garnish with fresh chopped parsley for a pop of color and freshness.

Nutrition

Serving Size: 1 serving (approx. 5 meatballs)
Calories: 320 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 90 mg