Description
These salisbury steak meatballs are cooked in a light mushroom gravy, lightened up by using half ground turkey and half lean ground beef.
Yield: 4Servings | Serving Size: 5meatballs
Ingredients
2tspolive oil, divided
1/2cupminced onions
1/2lb93% lean ground beef
1/2lb93% lean ground turkey
1/3cupwhole wheat seasoned breadcrumbs
1laregeegg, beaten
2tablespoonstomato paste, divided
kosher salt
pinchblack pepper
1tbspall-purpose flour
1tspred wine vinegar
2tspWorcestershire sauce, to taste
1/4tspmustard powder
5ozsliced mushrooms
1 1/4cupreduced 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 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.
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.
Stove Top Method:
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:
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)
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
