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This Instant Pot Salisbury Steak Styled Meatballs Recipe is inspired by the salisbury steak frozen dinners in the frozen food aisle. These yummy salisbury steak meatballs are lightened up by using both turkey meat and beef with mushrooms and take under 30 minutes to make!

Instant Pot Salisbury Steak Meatballs

As I was wandering down the aisle at the grocery store for some milk, a bright yellow sale marker caught my eye opposite of where the yogurt were. Curious because, duh sale, I took a look and it was boxed frozen dinners.

Growing up, I had these Swanson Salisbury Steak dinners that my mom got for me because I was a picky eater and it was one of the few things I loved eating. I know, it’s not healthy, but hey, sometimes you just gotta do what you gotta do as a mom of a picky eater right?

So after wistfully staring at the frozen dinner, I walked off and decided to see if I could DIY this at home later. I had been pinning some previous posts and was pinning my Honey Sriracha Turkey Meatballs when a little light bulb lit up above my head. Salisbury Steak meatballs! Of course, I wanted to see if I could make this in my Instant Pot, so I wouldn’t have to babysit a pan while it simmers nor would I have to wait for my meatballs if I was to use my slow cooker (note this has been tested in my slow cooker but if you want to have meatballs ASAP, the Instant Pot is my go-to).

What You Need For The Instant Pot Salisbury Steak Meatballs and How To Make It

This Instant Pot Salisbury Steak Styled Meatballs Recipe is made in two steps. The first round you’d form the meatballs and brown by mixing together

lean beef

turkey

panko (or breadcrumbs)

mushroom

onion

tomato paste

egg

salt

pepper

beef broth

Then after the meatballs were formed and browned, everything else goes into the Instant Pot

onions

mushroom

beef broth

Worcestershire sauce

mustard powder

cornstarch

tomato paste

water

pepper

and then you just give it a stir and you put it on high pressure for 10 minutes!

So What’s An Instant Pot?

I have the Duo Plus 9 in 1 Instant Pot. The Duo Plus replaces 9 commonly used kitchen appliances – Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Yogurt Maker, Cake/Egg Maker, Sauté/Searing, Steam, Warm and Sterilize. It’s quite the multi-use product! Plus, because this is using the Instant Pot, it falls under the #OnePotRecipe category too! Minimal dishes! Win-Win-Win!

Tips for Making the Perfect Instant Pot Salisbury Steak Styled Meatballs

A meatball scoop can make portioning the meatballs easier

Instead of water, you can use more stock to amp up the flavour in this Salisbury Steak Styled Meatballs recipe

Do not overcrowd when browning the meatballs, brown them in batches

The mushroom in the meatball is a blend and extend method that makes it feel like there’s more meat, a great way to extend your meat if you’re on a budget

If 40 meatballs too much for you, freeze half of them and cut down the ingredients that goes into the sauce in half

I serve this salisbury steak meatballs with mashed potatoes. Here’s how you can make mashed potatoes with the Instant Pot!





Instant Pot Salisbury Steak Styled Meatballs This Instant Pot Salisbury Steak Styled Meatballs Recipe is inspired by the salisbury steak frozen dinners in the frozen food aisle. These yummy salisbury steak meatballs are lightened up by using both turkey meat and beef with mushrooms and take under 30 minutes to make! (Note cook time here is for the Instant Pot. Stovetop and Slowcooker timing will vary) Print Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 40 meatballs Ingredients 226 grams sliced mushrooms

2 tsp olive oil , divided

, 2 cups minced onions , divided

, 450 grams lean ground beef

450 grams lean ground turkey

1/3 cup panko/breadcrumbs

1 large egg , beaten

, 2 tbsp tomato paste , divided by 2

, salt , to taste

, black pepper , to taste

, 1 1/4 cup beef broth , divided

, 1 tbsp cornstarch

2 tsp Worcestershire sauce

1 cup water

1/4 tsp mustard powder Instructions Instant Pot Instructions Take a handful of your mushrooms and mince it up into tiny pieces so it can go into meatballs. In your Instant Pot, sauté 1/2 cup of your onion with 1 tsp of olive oil and set it aside.

In a large bowl, mix together the sautéed onion, beef, turkey, panko, large egg, one tbsp of tomato paste, salt, black pepper, and 1/4 cup of beef broth.

After they've been mixed completely, shape 40 small meatballs. Turn the Instant Pot's sauté function back on, place in the rest of the oil, and lightly brown the meatballs in small batches so you don't overcrowd the Instant Pot.

In a small bowl, mix together the rest of the beef broth (1 cup), cornstarch, and Worcestershire sauce.

Once all the meatballs are browned, add in the rest of the liquids (the beef broth mix you just made), 1 cup of water, mustard powder, tomato paste (1 tbsp) the rest of the onions and mushrooms.

Give everything a good stir and put the lid on the Instant Pot. Turn the little nob to sealing and set the Instant Pot to 10 minutes on high pressure.

After 10 minutes, safely quick release, and serve the meatballs on their own or on top of mashed potatoes or rice. (If the liquid isn't as thick as you'd like it, you can add more cornstarch) Stove Top Instructions Take a handful of your mushrooms and mince it up into tiny pieces so it can go into meatballs. In your dutch oven or large pot, sauté 1/2 cup of your onion with 1 tsp of olive oil and set it aside.

In a large bowl, mix together the sautéed onion, beef, turkey, panko, large egg, one tbsp of tomato paste, salt, black pepper, and 1/4 cup of beef broth.

After they've been mixed completely, shape 40 small meatballs. In the pot you used previously, place in the rest of the oil, and lightly brown the meatballs in small batches so you don't overcrowd your pan.

In a small bowl, mix together the rest of the beef broth (1 cup), cornstarch, and Worcestershire sauce.

Once all the meatballs are browned, add in the rest of the liquids (the beef broth mix you just made), 1 cup of water, mustard powder, tomato paste (1 tbsp) the rest of the onions and mushrooms.

Give everything a good stir and put on your pot and let it simmer for 20ish minutes. Once done, if the liquid is not thick enough, add cornstarch. Slow Cooker Instructions Sauté your meatballs in a skillet and then transfer them to the slow cooker with the rest of the liquids (the beef broth mix you just made), 1 cup of water, mustard powder, tomato paste (1 tbsp) the rest of the onions and mushrooms. Cover and cook on low for 6 to 8 hours. Tried this recipe? Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥ Nutrition Serving: 40 meatballs | Calories: 43 kcal | Carbohydrates: 2 g | Protein: 5 g | Fat: 1 g | Cholesterol: 17 mg | Sodium: 58 mg | Potassium: 117 mg | Vitamin A: 20 IU | Vitamin C: 0.9 mg | Calcium: 5 mg | Iron: 0.5 mg Authour: Carmy

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