If you’re craving something comforting, rich, and downright delicious, you’re going to adore this Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe. It’s got all the savory goodness of classic Salisbury steak, but in convenient, tender meatball form—plus, you get to choose your favorite cooking method! Whether you’re rushing home and using the Instant Pot, simmering slowly on the stove, or letting the slow cooker do its magic all day, this recipe fits your lifestyle. Trust me, once you try these, they’ll become a family favorite that you’ll want to make again and again.
Why You’ll Love This Recipe
- Versatile Cooking Options: Whether you have an Instant Pot, prefer the stove, or love slow cooker recipes, you’re covered.
- Healthy and Flavorful: Using a mix of lean ground beef and turkey keeps these meatballs lighter without sacrificing taste.
- Comfort Food Made Easy: The rich mushroom gravy takes it over the top, making a cozy dinner anyone will appreciate.
- Family Approved: My family goes crazy for these, and I bet yours will too once you try this recipe.
Ingredients You’ll Need
Each ingredient in this Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe plays an important role in layering flavor and texture. From the combination of two types of ground meat to the earthy mushrooms and tangy Worcestershire sauce, it’s a harmonious blend that works beautifully.
- Olive oil: I like using olive oil for browning because it adds subtle richness without overpowering the other flavors.
- Minced onions: Cook them until golden for a wonderful sweet-savory base in both the meatballs and sauce.
- Ground beef (93% lean): Offers hearty flavor without too much fat.
- Ground turkey (93% lean): Keeps the meatballs tender and a bit lighter.
- Whole wheat seasoned breadcrumbs: Adds a little texture and helps bind everything together — plus a touch of fiber.
- Egg: Acts as a natural binder; don’t skip it or your meatballs might fall apart.
- Tomato paste: For that deep umami flavor both in meatballs and sauce.
- Kosher salt and black pepper: Season well but taste as you go.
- All-purpose flour: Helps thicken the saucy gravy for that classic Salisbury steak feel.
- Red wine vinegar: Just a splash brightens the sauce and balances the richness.
- Worcestershire sauce: This secret ingredient packs savory, complex flavor.
- Mustard powder: Adds a hint of warmth and subtle spice without overwhelming.
- Sliced mushrooms: Use some for the meatballs and keep some whole for the sauce to make it irresistibly hearty.
- Reduced sodium beef broth: The stew-like base that brings it all together, with less salt to keep things balanced.
- Chopped parsley (optional): For bright, fresh garnish that lifts the dish visually and with a touch of herbaceous flavor.
Variations
What I love most about this Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe is how easy it is to personalize. I’ve tried swapping turkey for ground chicken or adding in fresh herbs depending on what’s in season, and you can too!
- Make it gluten-free: I swap out the breadcrumbs for gluten-free ones or crushed almond flour, and the meatballs still hold together beautifully.
- Add extra veggies: Finely diced bell peppers or shredded carrots sneak in some sweetness and color without changing the flavor profile.
- Spice it up: A pinch of smoked paprika or cayenne turns these into a subtly smoky or spicy treat that I sometimes crave.
- Dairy-free version: This dish is naturally dairy-free, so no extra modifications needed if you’re avoiding dairy.
How to Make Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe
Step 1: Sauté Your Onion and Mushrooms Like a Pro
Start by finely chopping about 1 ounce of your mushrooms; this adds lovely earthiness inside the meatballs. Heat your Instant Pot on the sauté setting or a large skillet over medium-high heat and add 1 teaspoon olive oil. Toss in the minced onions and cook until golden and fragrant—about 4 to 5 minutes. This extra step is key because those caramelized onions bring sweetness and depth that you can’t skip. Once they’re cooked, split them in half: half goes into the meatball mix, and the other half flavors the sauce for later.
Step 2: Mix, Season, and Form Meatballs
In a big bowl, combine half your sautéed onions with the ground beef and ground turkey, the chopped mushrooms, whole wheat breadcrumbs, beaten egg, 1 tablespoon tomato paste, a splash of beef broth, kosher salt, and black pepper. Mix gently—overworking the meat will make your meatballs tough. Once everything is combined, it’s time to shape about 20 small meatballs. I find smaller meatballs cook more evenly and are perfect for that “bite-sized” satisfaction.
Step 3: Prepare the Sauce
In a separate bowl, whisk together flour and 1 cup of beef broth until smooth to avoid lumps. Then stir in the rest of the sautéed onions, remaining tomato paste, red wine vinegar, Worcestershire sauce, and mustard powder. This sauce packs the punch of classic Salisbury steak gravy with that tang and umami everyone loves.
Step 4: Choose Your Cooking Method and Cook
Here comes the fun part—you can cook these meatballs several ways depending on your time and equipment. Each method yields tender, flavorful results.
- Stove Top: Heat 1 teaspoon olive oil in a large deep skillet over medium heat. Brown meatballs in batches, about 2 minutes per side—don’t rush turning them! They’ll stick if the pan’s not hot enough or they’re not ready to flip. Once browned, add sliced mushrooms, a pinch of salt and pepper, then pour your sauce over. Cover and simmer on low for 25 minutes. This builds incredible flavor and tenderizes the meatballs.
- Slow Cooker: For an easy hands-off approach, brown your meatballs in a skillet with 1 teaspoon oil, then transfer to your slow cooker along with mushrooms, salt, pepper, and sauce. Cover and cook on low for 6 to 8 hours until fall-apart tender—perfect for busy days.
- Instant Pot: Use sauté mode to brown meatballs in batches with 1 teaspoon oil. Add mushrooms, salt, pepper, and the sauce. Seal and cook on high pressure for 10 minutes, then quick or natural release. Note: If browning in the Instant Pot causes sticking, try browning in a skillet first; it’s a trick I use to avoid frustration.
Pro Tips for Making Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe
- Don’t Overmix the Meat: I used to get tough meatballs when I mixed too aggressively—so gently combine just until combined for tender bites.
- Brown in Batches: Whether stove or Instant Pot, overcrowding the pan means meatballs steam instead of brown, losing that lovely crust.
- Use Fresh Mushrooms: Fresh sliced mushrooms in the sauce add a real umami boost that canned won’t match.
- Prevent Instant Pot Sticking: If your meatballs stick when browning in the Instant Pot, just brown them in a skillet first—problem solved every time.
How to Serve Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe
Garnishes
I always finish with a sprinkle of chopped fresh parsley—it adds a pop of color and a fresh, herbal brightness that balances the richness of the gravy. Sometimes I even toss in a little cracked black pepper right before serving for a subtle kick.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes or buttery egg noodles to soak up that luscious gravy. Steamed green beans or roasted broccoli add a fresh, crunchy contrast that my family always appreciates. If you’re feeling cozy, a side of garlic bread rounds out the meal perfectly!
Creative Ways to Present
For a special occasion, I like plating these meatballs over a bed of buttery garlic mashed cauliflower for a low-carb twist. You can also try stacking meatballs on skewers with roasted veggies for a fun entrée, or even layer them in a casserole dish with cheese for a baked meatball Salisbury steak casserole. It turns dinner into something festive and different.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep great for up to 3 days. The sauce thickens as it chills but reheats beautifully and even tastes better the next day as the flavors mingle.
Freezing
If I’m prepping ahead, I freeze cooked meatballs and sauce separately in freezer-safe containers or bags. This way I just thaw overnight in the fridge and reheat gently on the stove or in the Instant Pot with a splash of broth to refresh the sauce.
Reheating
My go-to for reheating is low and slow on the stove to warm through without drying out the meatballs. You can also reheat in the microwave covered with a damp paper towel to retain moisture, just be sure to stir the sauce occasionally.
FAQs
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Can I make these Salisbury steak meatballs ahead of time?
Absolutely! You can prepare and form the meatballs in advance and refrigerate uncooked for up to 24 hours. You can also cook them fully and refrigerate or freeze for later use—just reheat in your preferred method.
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Is it okay to substitute ground turkey entirely for beef?
Yes, you can use ground turkey alone for a lighter version, but keep in mind the beef adds a richer flavor and more fat, which helps keep meatballs juicy. Mixing both gives you the best balance.
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Why are my meatballs sticking when I brown them in the Instant Pot?
This is a common issue because of the Instant Pot’s surface and temperature. To avoid sticking, make sure the pot is hot before adding the meatballs, don’t overcrowd the pot, and if problems persist, brown meatballs in a skillet before finishing in the Instant Pot.
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Can I make this recipe gluten-free?
Definitely! Replace the whole wheat breadcrumbs with gluten-free breadcrumbs or an alternative like almond flour. Just be mindful that binding might be slightly different, but the meatballs still hold well.
Final Thoughts
This Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe is one of those dishes that feels like a warm hug at the dinner table. I absolutely love how it turns out every time—rich, tender, and full of comforting flavors that bring everyone back for seconds. Whether you’re chasing busy-weeknight simplicity or leisurely prepping on the weekend, this recipe adapts to your rhythm beautifully. Give it a try and watch it become one of those classic go-to dishes in your kitchen—you’ll thank yourself later!
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Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
Salisbury Steak Meatballs are a comforting and flavorful twist on the classic dish, featuring a blend of lean ground beef and turkey meatballs simmered in a rich mushroom and tomato sauce. This versatile recipe can be prepared using an Instant Pot, stovetop, or slow cooker, making it perfect for any kitchen setup.
Ingredients
Meatballs
- 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 mushrooms, finely chopped
- 2 tsp olive oil (divided)
- Kosher salt to taste
- Pinch of black pepper
- 1 tbsp tomato paste (divided)
Sauce
- 1 tbsp all-purpose flour
- 1 1/4 cup reduced sodium beef broth (divided)
- 1 tsp red wine vinegar
- 2 tsp Worcestershire sauce (to taste)
- 1/4 tsp mustard powder
- 5 oz sliced mushrooms
- 1/8 teaspoon salt
- Black pepper to taste
Garnish
- Chopped parsley (optional)
Instructions
- Prepare Aromatics: Finely chop 1 oz of 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 half the minced onions and cook until golden brown, about 4 to 5 minutes. Divide cooked onions in two portions.
- Mix Meatball Ingredients: In a large bowl, combine half of the sautéed onions with ground beef, ground turkey, finely 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 well to combine.
- Prepare Sauce Base: In a small bowl, whisk together flour and 1 cup beef broth until smooth. Stir in the remaining sautéed onions, remaining 1 tbsp tomato paste, red wine vinegar, Worcestershire sauce, and mustard powder.
- Shape Meatballs: Gently form the mixture into 20 small, uniform meatballs to ensure even cooking.
- Stovetop 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 per side, ensuring they release easily from the pan before flipping. After browning, add sliced mushrooms, 1/8 tsp salt, black pepper, and 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 meatballs in a skillet with remaining 1 tsp olive oil to prevent sticking. Transfer browned meatballs to slow cooker, add sliced mushrooms, 1/8 tsp salt, black pepper, and pour the sauce over. Cover and cook on low for 6 to 8 hours until meatballs are tender. Garnish with parsley if desired.
- Instant Pot Method: Using the Instant Pot on sauté mode, heat remaining 1 tsp olive oil and brown meatballs in batches for 2 minutes per side, ensuring they release easily before turning. Add sliced mushrooms, 1/8 tsp salt, black pepper, and pour sauce over the meatballs. Close the lid and set to high pressure for 10 minutes. Perform a quick or natural release of pressure. Garnish with parsley and serve.
Notes
- To avoid meatballs sticking to the Instant Pot during browning, you can brown them in a separate skillet before adding to the Instant Pot.
- Ensure meatballs are turned only when they easily release from the cooking surface to prevent breaking apart.
- Using lean ground meats helps reduce fat but keep the meatballs moist and flavorful with the added turkey and beef broth.
Nutrition
- Serving Size: 1 serving (approx. 5 meatballs with sauce)
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
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