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

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This Salisbury Steak Meatballs recipe offers a comforting and hearty dish made with lean ground beef and turkey, combined with savory mushrooms and a rich tomato-based sauce. Perfectly cooked using your choice of Instant Pot, stove top, or slow cooker methods, these meatballs are tender, flavorful, and ideal for a cozy meal.

Ingredients

Meatball Mixture

  • 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)
  • 1/2 cup minced onions (divided)
  • 1 oz sliced mushrooms, finely chopped
  • 1 tbsp tomato paste
  • 1/4 cup reduced sodium beef broth
  • 3/4 tsp kosher salt
  • Pinch black pepper

Sauce

  • 1 tbsp tomato paste
  • 3/4 cup reduced sodium beef broth
  • 1 tbsp all-purpose flour
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce
  • 1/4 tsp mustard powder
  • 5 oz sliced mushrooms (for sauce and cooking)
  • 1/8 tsp kosher salt
  • Pinch black pepper

Other

  • 2 tsp olive oil (divided)
  • Chopped parsley for garnish (optional)

Instructions

  1. Prepare onions and mushrooms: Finely chop 1 oz of the mushrooms and set aside. Heat 1 tsp olive oil in the Instant Pot on sauté mode or a large nonstick pot over medium-high heat. Add onions and cook until golden brown, about 4 to 5 minutes. Divide the cooked onions in half.
  2. Make meatball mixture: In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, chopped mushrooms, breadcrumbs, beaten egg, 1 tbsp tomato paste, 1/4 cup beef broth, 3/4 tsp salt, and a pinch of black pepper. Mix thoroughly until well combined.
  3. Prepare the sauce: In a small bowl, whisk together the flour and 1 cup beef broth until smooth. Stir in the remaining onions, remaining 1 tbsp tomato paste, red wine vinegar, Worcestershire sauce, and mustard powder.
  4. Form meatballs: Gently shape the mixture into 20 small meatballs, ensuring even sizes for consistent cooking.
  5. Cook - Choose your method:
    • Stove Top Method: Heat a large deep skillet over medium heat and add the remaining 1 tsp olive oil. Brown the meatballs in batches for about 2 minutes on each side until they release easily from the pan. Add the sliced mushrooms, 1/8 tsp salt, and pepper. Pour the prepared sauce over the meatballs, cover, and simmer on low heat for 25 minutes until cooked through. Garnish with chopped parsley.
    • Slow Cooker Method: Sauté meatballs in a skillet with 1 tsp olive oil until browned on all sides. Transfer meatballs to the slow cooker along with mushrooms, 1/8 tsp salt, pepper, and sauce. Cover and cook on low for 6 to 8 hours until tender. Garnish before serving.
    • Instant Pot Method: Set Instant Pot to sauté mode and heat 1 tsp olive oil. Brown meatballs in batches for 2 minutes per side until they do not stick, turning carefully. Add mushrooms, 1/8 tsp salt, pepper, and pour sauce over meatballs. Seal lid and cook on high pressure for 10 minutes. Perform quick or natural pressure release. Garnish with parsley.

Notes

  • Make sure not to overcrowd the pan or Instant Pot when browning meatballs to ensure even cooking and proper searing.
  • Using lean meats helps keep this dish lower in fat while maintaining flavor and texture.
  • Chopped parsley adds a fresh touch and vibrant color when garnishing the finished dish.
  • You can substitute whole wheat breadcrumbs with gluten-free breadcrumbs if needed.
  • The sauce thickens nicely with the flour; ensure it is well mixed with broth to avoid lumps.

Find it online: https://simpleplatter.com/salisbury-steak-meatballs-instant-pot-stove-top-slow-cooker-recipe/