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. I made these in my Instant Pot (a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one) for a meal that took less than thirty minutes to make, but have also included stove top and slow cooker directions.
I’ve been dying to make these meatballs which I adapted from my Salisbury Steak recipe. They are wonderful served over cauliflower mash as pictured here or why not try them over skinny garlic mashed potatoes.
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!
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)
Directions:
- 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 (in batches so you don’t overcrowd the pot) about 2 minutes until no longer sticks (if it doesn’t turn, it’s not ready yet), 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.
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.
Nutrition Information
Yield: 4 Servings, Serving Size: 5 meatballs
- Amount Per Serving:
- Freestyle Points: 5
- Points +: 7
- Calories: 271 calories
- Total Fat: 12g
- Saturated Fat: g
- Cholesterol: 124mg
- Sodium: 741mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 3g
- Protein: 28g
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For freezing, would you recommend freezing the meatballs raw or cooked?
I would freeze them cooked.
Can anyone recommend a brand of bread crumbs?
If you bake the meatballs for 20 min at 400, would you still cook for the same amount of time in the slow cooker?
So good. My kids ate without complaint.
these were good! Not one of my favorite skinny taste recipes but still very good. Hubby mentioned the sauce could be a little thicker. Made crockpot and served with instant pot mashed potatoes.
I need a ten star rating for this one. It’s so delicious. Next time I make it I will double it for sure. It took a little time for me to prepare, but worth every bite. Served it with the pureed cauliflower, which soaked up all that yummy sauce. It was heavenly.
Rib sticking good!!!
My meatballs wouldn’t stay together. I basically had Salisbury ground beef/turkey. What a disaster. Any tips to get them to stay together next time?
Same. I will probably skip the beef broth in the meat mixture next time and maybe more bread crumbs. I ended up crumbling up the beef and served it that way. Still super tasty but not quite the same effect.
If you happened to use regular breadcrumbs instead of whole wheat, you may have needed to reduce the amount of broth. Whole wheat absorbs more liquid than regular breadcrumbs. I would cut the amount of broth by half with regular crumbs.
Delicious!!
Made this recipe as written & it turned out great! Took your recommendation & served with your cauliflower mash & some sautéed spinach. Will definitely be added to the weekly rotation. Gotta love skinny comfort food! Thanks!!
Made this recipe as written for dinner. It was a hit! Picky eaters even loved it! I will definitely be adding this to the dinner rotation. Meatballs were tasty and tender, the sauce went great with the Skinny taste garlic mashed potato recipe. Had with sides of cooked green beans and baby carrots. Yum!
I made this recipe tonight in my new Instant Pot. My husband and I enjoyed the Salisbury Meatballs very much. I needed to use a touch more salt in the sauce, but I think it’s because the broth I used had very low sodium. It was a cold, snowy day here, and these were perfect comfort food served with mashed potatoes and green beans. I’ll definitely be making this again soon!
This is one of my favorite recipes from the site. I’ve only made it on the stove, but it’s wonderful served over mashed potatoes. Sometimes I’ll serve it with succotash and another vegetable, or just corn.
Can the sauce be frozen?
I’ve made this twice now and have had the same issue. I may add a half teaspoon of beef bullion and bypass the broth next time. It’s super tasty, but needs to be tweaked a little.
This recipe was a real hit at our house. A real rib sticking dish for our snow day.
Made this for dinner. Turned out amazing I added fresh minced garlic with onions. I didn’t add any beef broth to the meat mixture but I added a tsp of beef base instead. I also used regular bread crumbs instead of whole wheat. It was a little time consuming but it always is when your making meatballs.
This was GREAT! To save time, I did brown the meatballs in a pan. It does take a little preparation (meatballs just do!), but it’s worth it. I added more bread crumbs (white, not wheat) to hold the meatballs together (my preference), I also added extra broth in the sauce to have more but maybe I didn’t need to (the sauce would have been thicker). THANK YOU!
Sooo… has anyone made this with frozen meatballs?
First recipe I’ve used my instapot for and it was awful! The meatballs were sticking to the IP, the sauce was watery, and when all was said and done the meatballs were raw!
What the heck happened? Any advice?
After reading other reviews about the time it took to make the meatballs, I baked mine instead of frying. I cooked at 375 for 15 minutes and they were done. I also did not precook the onions for the meatballs… I just chopped them very fine. They turned out great and saved time. The sauce was made per directions, but I found it a bit bland. I added beef base and some garlic with double the pepper. Served over mashed cauliflower. Over-all it is a very good and satisfying dish. Husband loved it.
This is one of our family’s favorite meals. Straight up as written or modified slightly based on ingredients at hand. Instapot or stove top. This comes together easily. And oh so delicious.
I changed it a little, since I had frozen meatballs. So good though! Thanks!
I’m wanting to also make with frozen meatballs but not sure what all qualifies as the sauce vs the ingredients to make the actual meatballs? Any advice would be greatly appreciated 🙂
OMG these are so yummy! You never ever disappoint.
I made this with some changes. I left out the tomato paste and added 1 cup of sour cream when the cooking was finished. I also baked the meatballs before placing them in the pressure cooker. I served them over egg less wide noodles. Your meatballs must have been really big, I used less than 1 lb of meat and made about 20 meatballs, and they were big by my standards. I probably could have gotten about 40 or more meatballs from the meat mixture..
In the recipe, you say to combine the mushrooms with the ground beef and ground turkey in step 2. You also say to add the mushroom, salt, and pepper to the sauce in step 5. Do the mushrooms go in the meat or the sauce or both? Thanks.
the recipe calls for 5 oz of sliced mushrooms. In the directions it says to dice 1 oz of the mushrooms very fine. the 1 oz of finely chopped mushrooms goes into the meat. the other 4 oz of sliced mushrooms goes into the sauce. hope this clears it up for u
any tips on making this with frozen meatballs? #lazy
Where are stovetop directions?
Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs (in batches so you don’t overcrowd the pot) about 2 minutes until no longer sticks (if it doesn’t turn, it’s not ready yet), 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)
This isn’t helpful since a stovetop does not have a “high pressure” setting. Should you cook on high temp for 20 minutes?
Low for 10 minutes in manual pressure cooker.
My meatballs didn’t cook all the way through. Maybe mine were too big to begin with, I had to transfer to a frying pan and simmer, which made the sauce thicken up nicely. This was a good recipe, but I would do it stove top instead of the instant pot in the future. Thanks Gina