SALISBURY STEAK MEATBALLS (INSTANT POT, STOVE TOP, SLOW COOKER)
Wednesday 17 October 2018
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SALISBURY STEAK MEATBALLS (INSTANT POT, STOVE TOP, SLOW COOKER)
These beefy meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. I made these in my Instant Pot (a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one) for a meal that took less than thirty minutes to make, but have also included stove top and slow cooker directions.
SALISBURY STEAK MEATBALLS (INSTANT POT, STOVE TOP, SLOW COOKER)
5 Freestyle Points 271 calories
TOTAL TIME: 25 minutes
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 (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.
All images and text ©Gina Homolka for Skinnytaste
full recipe: https://www.skinnytaste.com/salisbury-steak-meatballs-instant-pot-stove-top-slow-cooker