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These salisbury steak meatballs are cooked in a lightweight mushroom gravy, lightened up through the use of half ground turkey and half lean ground beef.

Salisbury Steak Meatballs

I’ve been dying to make these Salisbury Steak Meatballs which I adapted from my Salisbury Steak recipe. They’re made in a lightweight mushroom gravy, wonderful served over noodles, cauliflower mash or try them over mashed potatoes. You may make them on the stove, Fast Pot or Slow Cooker, you choose!

Why This Works!

• Comforting! Everyone loves meatball, and this fun twist won’t disappoint!
• Lighter – you continue to get the identical beef taste using half the bottom beef, will less calories and fat using half ground turkey. The feel is lighter than using all lean ground beef.
• Yummy! Kid friendly, and the adults will enjoy it too.
• Freezer friendly – Leftovers freeze great.
• Quick! a 30-minute meal.

Ingredients

Meatballs

minced onions, lean ground beef, lean ground turkey, whole wheat seasoned breadcrumbs, large egg, tomato paste, salt and black pepper

Gravy

all-purpose 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 may make the meatballs 3 ways, on the stove, within the slow cooker or within the quick pot.

1. Form the Meatballs: Sauté the minced onions over medium heat for about five minutes. Mix half of the onions with the bottom beef and turkey, breadcrumbs, egg, egg white, broth, salt, and pepper. Shape it into meatballs.
2. Brown the Meatballs: In a big, deep skillet (or within the Fast Pot) on medium-high heat, brown the meatballs. Put aside once done.
3. Mushrooms: Add the mushrooms to the skillet, season with salt and pepper, and sauté for just a few minutes. Return the meatballs to the skillet.
4. Mix the Gravy: Whisk the flour and remaining broth until smooth. Pour in the remaining of the onions, tomato paste, vinegar, water, Worcestershire sauce, and mustard powder. Pour over the meatballs and mushrooms.
5. Simmer: Cover the pan and cook on low heat for 20 minutes, stirring occasionally.

Variations:

• Meat: Use 90% ground meat in the event you prefer. In the event you want all beef, skip the turkey, and double the meat.
• Eggs: In the event you’re allergic to eggs, you’ll be able to substitute them with a flax egg.
• Gluten-Free: To make gluten-free Salisbury steak, use gluten-free breadcrumbs or oats, and as an alternative of all-purpose flour, use rice flour or cornstarch to thicken the gravy.
• Tomatoes: In the event you want your gravy to have less tomato flavor, halve the tomato paste.
• Mustard: In the event you’re out of mustard powder, sub it with Dijon mustard or omit it.
• Vinegar: Swap the red wine vinegar for balsamic or white wine vinegar.
• Mushrooms: Don’t like mushrooms? Omit them! Love them? Add more!

Meal Prep:

To meal prep, double the recipe and refrigerate as much as 4 days or freeze as much as 3 months in an airtight container.

What to Serve with Salisbury Steak Meatballs

My family loves Salisbury steak over egg noodles, or Fast Pot mashed potatoes. It’d even be great cauliflower rice, or mashed cauliflower for a low-carb option. Cook some asparagus, spinach, or broccoli to complete off your meal.

More Meatball Recipes You Will Love:

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 4 Servings

Serving Size: 5 meatballs

• Finely chop 1 oz of the mushrooms into small pieces and put aside. Heat the Fast Pot on saute (or a big nonstick pot on medium-high) and add 1 tsp oil and onions and cook until golden brown, about 4 to five minutes. Divide onions in two.

• In a big bowl, mix half of the sautéed onions with the bottom beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the meat broth, 3/4 tsp salt and black pepper.

• In a small bowl, mix 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 big deep skillet over medium heat, add the remaining teaspoon of oil and brown the meatballs, in batches as needed, about 2 minutes until not sticks (if it sticks, it is not able to turn yet). Flip and brown a further 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 eight hours, until tender.

Fast Pot Method (see note below)

• Heat the Fast Pot on saute, add remaining teaspoon of oil and brown the meatballs (in batches so you do not overcrowd the pot) about 2 minutes until not sticks (if it doesn’t turn, it is not ready yet), turn and brown a further 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:

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*some people have issues with the meatballs sticking to the quick pot when browing. If that is a difficulty, you’ll be able to brown in a skillet.

Serving: 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