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 couldn’t wait to make these Salisbury Steak Meatballs that I adapted from my own Salisbury steak recipe. They are made with a light mushroom gravy, wonderful served with noodles, cauliflower puree or try them with mashed potatoes. You can make them on the stovetop, in the Instant Pot, or in the slow cooker, you decide!
Because it works!
- Comforting! Everyone loves a good meatball and this fun twist won’t disappoint!
- Lighter – you will still get the same meat flavor by using half the ground turkey, less calories and fat by using half the ground turkey. The texture is lighter than using all lean ground beef.
- Delightful! Suitable for children and adults will have fun too.
- Freezer safe – Leftovers freeze great.
- Soon! a 30 minute meal.
Ingredients
Meatballs
chopped onions, lean ground beef, lean ground turkey, seasoned whole grain breadcrumbs, large egg, tomato paste, salt and black pepper
Meat sauce
00 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 meatballs three ways: on the stovetop, in the slow cooker, or in the Instant Pot.
- Forming the Meatballs: Fry the chopped onion over medium heat for about five minutes. Combine half the onions with the ground beef and turkey, breadcrumbs, egg, egg white, broth, salt and pepper. Form meatballs.
- Brown the Meatballs: In a large, deep skillet (or Instant Pot) over medium-high heat, brown the meatballs. Set aside once done.
- Mushrooms: Add the mushrooms to the pan, season with salt and pepper and brown them for a few minutes. Return meatballs to pan.
- Mix the sauce: Whisk in the flour and remaining broth until smooth. Pour in the rest of the onions, tomato paste, vinegar, water, Worcestershire sauce and mustard powder. Pour over the meatballs and mushrooms.
- Simmer: Cover the pan and cook over low heat for 20 minutes, stirring occasionally.
Variations:
- Meat: If you prefer, use 90% ground beef. If you want all meat, skip the turkey and double the meat.
- Egg: If you are allergic to eggs, you can replace them with a flax egg.
- Gluten-free: To make gluten-free Salisbury steak, use breadcrumbs or gluten-free oats, and instead of all-purpose flour, use rice flour or cornstarch to thicken the gravy.
- Tomatoes: If you want the sauce to have less tomato flavor, halve the tomato paste.
- Mustard: If you run out of mustard powder, replace it with Dijon mustard or omit it.
- Vinegar: Replace red wine vinegar with balsamic or white vinegar.
- Mushrooms: Don’t like mushrooms? Omit them! Do you love them? Add more!
Meal preparation:
To meal prep, double the recipe and refrigerate up to 4 days or freeze up to 3 months in an airtight container.
What to serve with Salisbury steak meatballs
My family loves Salisbury steak with egg noodles or Instant Pot mashed potatoes. This would also make a great cauliflower rice or mashed cauliflower for a low carb option. To finish the meal, cook some asparagus, spinach or broccoli.
More meatball recipes you’ll love:
Product: 4 Portions
Portion: 5 meatballs
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Finely chop 1 ounce of mushrooms into small pieces and set aside. Heat Instant Pot over low heat (or large nonstick pot over medium-high heat) and add 1 teaspoon oil and onions and cook until browned, about 4 to 5 minutes. Divide the onions in two.
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In a large bowl, combine half the sautéed onions with the ground beef, ground turkey, chopped mushrooms, breadcrumbs, egg, 1 tablespoon tomato paste, 1/4 cup beef broth, 3/4 teaspoon of salt and black pepper.
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In a small bowl, mix the flour and 1 cup broth until smooth. Stir in remaining onions, remaining 1 tablespoon tomato paste, vinegar, Worcestershire sauce, and mustard powder.
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Gently form 20 small meatballs.
Cooker method:
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Heat a large, deep pan over medium heat, add the remaining teaspoon of oil and brown the meatballs, in batches as needed, for about 2 minutes until they no longer stick (if they stick, they are not yet ready to be turned). Flip and brown another 2 minutes. Add the mushrooms, 1/8 teaspoon each salt and black pepper and pour the sauce over the meatballs, cover and cook over low heat for 25 minutes. Garnish with parsley.
Slow Cooking Method:
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Brown the meatballs in a pan with the remaining teaspoon of oil, then transfer to the slow cooker with the mushrooms, salt and pepper and pour over the sauce. Cover and cook over low heat for 6-8 hours, until tender.
Instant Pot method (see note below)
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Heat the Instant Pot over high heat, add the remaining teaspoon of oil and brown the meatballs (in portions so as not to overcrowd the pan) for about 2 minutes until they no longer stick (if they don’t turn, they’re not ready yet), turn and brown another 2 minutes. Add the mushrooms, 1/8 teaspoon each salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure for 10 minutes. Quick or natural release. Garnish with parsley.
Last step:
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*some people have problems with the meatballs sticking to the Instant Pot while flaking. If this is a problem, you can brown it in a pan.
Serve: 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
