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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 1 review
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes stovetop, 10 minutes Instant Pot high pressure, 6-8 hours slow cooker
  • Total Time: 30 minutes stovetop/Instant Pot, 6-8 hours slow cooker
  • Yield: 4 servings (approximately 20 meatballs)
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Low Fat

Description

A comforting and versatile Salisbury Steak Meatballs recipe that can be prepared using an Instant Pot, stovetop, or slow cooker. These meatballs combine lean ground beef and turkey with savory seasonings, mushrooms, and a rich tomato-based sauce. Perfect for an easy family dinner, they deliver classic flavors with healthy ingredients and are garnished with fresh parsley for a pop of color and freshness.

Ingredients

For the Meatballs

  • 1 tsp olive oil (for sautéing onions)
  • 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
  • 1 oz mushrooms, finely chopped
  • 3/4 tsp kosher salt
  • Pinch black pepper

For the Sauce

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

Instructions

  1. Prepare Aromatics: Finely chop 1 oz of mushrooms into small pieces. Heat the Instant Pot on sauté mode or a large nonstick skillet over medium-high heat, add 1 tsp olive oil and minced onions. Cook until golden brown, about 4 to 5 minutes. Separate onions into two portions.
  2. Mix Meatball Ingredients: In a large mixing 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 combined.
  3. Prepare Sauce: In a small bowl, whisk together all-purpose flour and 1 cup beef broth until smooth. Stir in the remaining sautéed onions, remaining 1 tablespoon tomato paste, red wine vinegar, Worcestershire sauce, and mustard powder until well combined.
  4. Form Meatballs: Gently shape the mixture into about 20 small meatballs, evenly sized for consistent cooking.
  5. Stovetop Method - Brown Meatballs: Heat a large deep skillet over medium heat and add the remaining 1 tsp olive oil. Brown meatballs in batches, about 2 minutes per side, ensuring they don't stick (if they stick, wait longer before turning). Once browned on both sides, set aside.
  6. Stovetop Method - Simmer: Add sliced mushrooms, 1/8 teaspoon kosher salt, and black pepper to the skillet. Pour the prepared sauce over the meatballs, cover and cook on low heat for 25 minutes until meatballs are cooked through and sauce has thickened. Garnish with chopped parsley before serving.
  7. Slow Cooker Method: After browning the meatballs in a skillet with remaining oil, transfer them to the slow cooker. Add the sliced mushrooms, salt, pepper, and pour the sauce over the meatballs. Cover and cook on low for 6 to 8 hours, until tender and fully cooked. Garnish with parsley prior to serving.
  8. Instant Pot Method: Set the Instant Pot to sauté mode and add remaining teaspoon of olive oil. Brown the meatballs in batches about 2 minutes per side, ensuring they don’t stick and are evenly browned. Add mushrooms, 1/8 teaspoon salt, and black pepper. Pour the sauce over meatballs. Seal the lid and cook on high pressure for 10 minutes. Use quick release or natural release as preferred. Garnish with chopped parsley.

Notes

  • For even cooking, ensure meatballs are similar in size.
  • Do not overcrowd the skillet when browning meatballs to allow proper searing.
  • When browning meatballs, if they stick to the pan, wait a little longer before attempting to turn them to prevent breaking apart.
  • You can use either regular or reduced sodium beef broth depending on your dietary preferences.
  • Garnishing with fresh parsley adds a lovely color contrast and fresh flavor.
  • If you prefer a thicker sauce, you can simmer uncovered for a few extra minutes on the stovetop to reduce it after cooking.
  • This recipe is adaptable—using ground turkey adds a leaner option without sacrificing flavor.

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