Salisbury Steak Meatballs

Salisbury Steak Meatballs

Salisbury Steak Meatballs

Salisbury Steak Meatballs are  so good served them over cauliflower mash (pictured here) but they would also be great over Zoodles! 

TOTAL TIME: 25 minutes

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!


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)


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.