Salisbury Steak Meatballs

Photo from Skinny Taste

It was book club night. And as I try to do with the ladies is serve something that's different. I've had this recipe for some time and wasn't sure when I'd have a chance to make it. Tonight was the night.

I originally planned to put them in the crock pot, but forgot and so did the stove top method. 

I changed absolutely nothing with this recipe and y'all, one of the best recipes. Oh wait, I did change something. I dropped about 1/4 c heavy cream into the gravy at the end of cooking. Made it glorious. 

This will be the first recipe to the Favorites this year. It was that good. 

Salisbury Steak Meatballs

Recipe from Skinny Taste

Serves 4

• 2 tsp olive oil, divided
• 1/2 c minced onions
• 1/2 lb 93% lean ground beef
• 1/2 lb 93% lean ground turkey
• 1/3 c whole wheat seasoned breadcrumbs
• 1 large egg, beaten
• 2 T tomato paste, divided
• kosher salt
• pinch black pepper
• 1 T 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 c 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 on sauté (or a large nonstick pot on medium-high) and 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.

Stove Top Method:

Heat a large deep skillet over medium heat, add the remaining teaspoon of oil and brown the meatballs, in batches as needed, about 2 minutes until no longer sticks (if it sticks, it's not ready to turn yet). Flip 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 low heat for 25 minutes. Garnish with parsley.

Slow Cooker Method:

Sauté 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 8 hours, until tender.

Instant Pot Method (see note below)

Heat the Instant Pot on sauté, 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. Quick or natural release. Garnish with parsley.