These salisbury steak meatballs are cooked in a light mushroom gravy, lightened up by using half ground turkey and half lean ground beef.
Salisbury Steak Meatballs
I’ve been dying to make these Salisbury Steak Meatballs which I adapted from my Salisbury Steak recipe. They are made in a light mushroom gravy, wonderful served over noodles, cauliflower mash or try them over mashed potatoes. You can make them on the stove, Instant Pot or Slow Cooker, you decide!
Why This Works!
- Comforting! Everyone loves a good meatball, and this fun twist will not disappoint!
- Lighter – you still get the same beef taste using half the ground beef, will less calories and fat using half ground turkey. The texture is lighter than using all lean ground beef.
- Yummy! Kid friendly, and the adults will enjoy it too.
- Freezer friendly – Leftovers freeze great.
Ingredients
Meatballs
minced onions, lean ground beef, lean ground turkey, whole wheat seasoned breadcrumbs, large egg, tomato paste, salt and black pepper
Gravy
all-purpose flour, tomato paste, red wine vinegar, Worcester, mustard powder, sliced mushrooms, beef broth, chopped parsley, salt and black pepper
How To Make Salisbury Steak Meatballs
You can make the meatballs three ways, on the stove, in the slow cooker or in the instant pot.
Meal Prep:
To meal prep, double the recipe and refrigerate up to 4 days or freeze up to 3 months in an airtight container.
More Meatball Recipes You Will Love:
Yield: 4 Servings
Serving Size: 5 meatballs
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Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot on saute (or a large nonstick pot on medium-high) and add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
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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.
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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.
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Gently shape into 20 small meatballs.
Stove Top Method:
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Heat a large deep skillet over medium heat, add the remaining teaspoon of oil and brown the meatballs, in batches as needed, about 2 minutes until no longer sticks (if it sticks, it’s not ready to turn yet). Flip 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 low heat for 25 minutes. Garnish with parsley.
Slow Cooker Method:
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Saute meatballs in a skillet with the remaining teaspoon of oil, then transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.
Instant Pot Method (see note below)
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Heat the Instant Pot 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. Quick or natural release. Garnish with parsley.
Last Step:
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*some people have issues with the meatballs sticking to the instant pot when browing. If this is an issue, you can brown in a skillet.
Serving: 5 meatballs, Calories: 271 kcal, Carbohydrates: 12 g, Protein: 28 g, Fat: 12 g, Saturated Fat: 6 g, Cholesterol: 124 mg, Sodium: 741 mg, Fiber: 2 g, Sugar: 3 g
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