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

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4.2 from 8 reviews

These Salisbury Steak Meatballs offer a delicious twist on a classic comfort food, combining lean ground beef and turkey with savory mushrooms and a rich, flavorful sauce. Perfect for a quick weeknight dinner, the recipe provides versatile cooking options including Instant Pot, stovetop, and slow cooker methods to suit your schedule and equipment.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes stovetop (plus 25 minutes simmer), 10 minutes Instant Pot (plus pressure time), 6-8 hours slow cooker
  • Total Time: 30 minutes stovetop, approximately 1 hour Instant Pot (with pressure release), 6-8 hours slow cooker
  • Yield: 4 servings (approximately 20 meatballs)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Low Fat

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
  • 1 tbsp tomato paste
  • 1/4 cup reduced sodium beef broth
  • 3/4 tsp kosher salt
  • Pinch black pepper

Sauce

  • 1 tbsp all-purpose flour
  • 1 cup reduced sodium beef broth
  • Remaining 1/2 cup minced onions
  • 1 tbsp tomato paste
  • 1 tsp red wine vinegar
  • 2 tsp Worcestershire sauce (to taste)
  • 1/4 tsp mustard powder
  • 5 oz sliced mushrooms
  • 1/8 tsp kosher salt
  • Pinch black pepper
  • 2 tsp olive oil (divided)
  • Chopped parsley for garnish (optional)

Instructions

  1. Prepare the onions and mushrooms: Finely chop 1 oz of the mushrooms and set aside. Heat 1 teaspoon olive oil in the Instant Pot using the sauté function, or in a large nonstick pot on medium-high heat. Add half the minced onions and cook until golden brown, about 4 to 5 minutes. Divide the cooked onions into two portions.
  2. Mix the meatball ingredients: In a large bowl, combine half of the sautéed onions with ground beef, ground turkey, chopped mushrooms, whole wheat breadcrumbs, beaten egg, 1 tablespoon tomato paste, 1/4 cup beef broth, 3/4 teaspoon kosher salt, and a pinch of black pepper. Mix gently until just combined.
  3. Prepare the sauce mixture: In a small bowl, whisk together the all-purpose flour and 1 cup beef broth until smooth. Add the remaining cooked onions, remaining tablespoon of tomato paste, red wine vinegar, Worcestershire sauce, and mustard powder. Stir until well mixed.
  4. Form the meatballs: Shape the meat mixture gently into 20 small meatballs, about 1 to 1.5 inches in diameter.
  5. Choose your cooking method: Follow the stovetop, slow cooker, or Instant Pot directions below based on available equipment and desired timing.
  6. Stovetop method: Heat the remaining teaspoon of olive oil in a large deep skillet over medium heat. Brown the meatballs in batches for about 2 minutes per side, until browned and they release easily from the pan. Add sliced mushrooms, 1/8 teaspoon kosher salt, and a pinch of black pepper. Pour the sauce mixture over the meatballs, cover, and cook on low heat for 25 minutes. Garnish with chopped parsley and serve.
  7. Slow cooker method: Brown the meatballs in a skillet with the remaining teaspoon of olive oil over medium heat, then transfer to the slow cooker. Add sliced mushrooms, 1/8 teaspoon kosher salt, and a pinch of black pepper. Pour the sauce over the meatballs. Cover and cook on low for 6 to 8 hours until tender. Garnish with parsley before serving.
  8. Instant Pot method: Using the sauté function, heat the remaining teaspoon of olive oil. Brown the meatballs in batches for about 2 minutes per side until they no longer stick and have a golden crust. Add the sliced mushrooms, 1/8 teaspoon kosher salt, and a pinch of black pepper. Pour the prepared sauce over the meatballs. Seal the lid and cook on high pressure for 10 minutes. Perform a quick or natural pressure release. Garnish with chopped parsley and serve.

Notes

  • Using lean ground beef and turkey helps reduce fat while keeping the meatballs moist.
  • Finely chopping some mushrooms into the meat mixture adds moisture and flavor without overpowering the taste.
  • Be sure not to overcrowd the pan when browning meatballs to ensure even browning.
  • Whole wheat breadcrumbs contribute additional fiber and a subtle nutty flavor.
  • Adjust Worcestershire sauce to taste if you prefer a stronger or milder sauce flavor.
  • For a gluten-free option, substitute breadcrumbs and flour with gluten-free alternatives.
  • Garnish with fresh parsley for a vibrant and fresh finishing touch.

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