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

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

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

These beefy meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. Kid-friendly, comforting and delicious!</p>

Nutrition:

Amount Per Serving

Smart Points:6

Points +:7

Calories:271

Total Fat:12g

Saturated Fat:g

Cholesterol:124mg

Sodium:741mg

Carbohydrates:12g

Fiber:2g

Sugar:3g

Protein:28g

 

  • Author: Melissa Owens

Ingredients

2 tsp olive oil, divided

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

2 tablespoons tomato paste, divided

kosher salt

pinch black pepper

1 tbsp all-purpose flour

1 tsp red wine vinegar

2 tsp Worcestershire sauce, to taste

1/4 tsp mustard powder

5 oz sliced mushrooms

1 1/4 cup reduced sodium beef broth

chopped parsley for garnish (optional)

Instructions

Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.

In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.

In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.

Gently shape into 20 small meatballs.

Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.

 

<em>Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.</em>

 

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