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

• Meat

  • 1/2 lb 93% lean ground beef, lean
  • 1/2 lb 93% lean ground turkey, Lean

• Produce

  • 5 oz Mushrooms
  • 1/2 cup Onions
  • 1 Parsley

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 1/4 cup Beef broth, reduced sodium
  • 2 tbsp Tomato paste

• Condiments

  • 1/4 tsp Mustard powder
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 pinch Black pepper
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tsp Olive oil
  • 1 tsp Red wine vinegar

• Bread & Baked Goods

  • 1/3 cup Breadcrumbs, whole wheat seasoned

Found on skinnytaste.com

Description

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 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. 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