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
Scale
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
