Salisbury steak meatballs are the ultimate comfort food—juicy, flavorful meatballs simmered in a savory mushroom gravy that’s perfect over mashed potatoes, rice, or noodles. This recipe is easy to make and adaptable for the Instant Pot, stove top, or slow cooker, so no matter your cooking style, you can enjoy this classic dish. The combination of lean beef and turkey keeps it light yet satisfying, while the rich gravy delivers that cozy, home-cooked flavor everyone loves. Whether you’re making it for a weeknight dinner or a Sunday family meal, these Salisbury steak meatballs are sure to become a regular in your kitchen.
Why You’ll Love This Salisbury Steak Meatballs Recipe
Three cooking methods — Instant Pot, stove top, or slow cooker.
Light but hearty — made with lean beef and turkey for a healthier twist.
Rich, savory flavor — tomato paste, Worcestershire sauce, and mushrooms create an irresistible gravy.
Family-friendly — a dish kids and adults both enjoy.
Perfect for meal prep — reheats beautifully for lunches and dinners.
Ingredients
2 teaspoons olive oil, divided
½ cup minced onions
½ pound 93% lean ground beef
½ pound 93% lean ground turkey
⅓ cup whole wheat seasoned breadcrumbs
1 large egg, beaten
2 tablespoons tomato paste, divided
Kosher salt, to taste
Pinch of black pepper
1 tablespoon all-purpose flour
1 teaspoon red wine vinegar
2 teaspoons Worcestershire sauce (or to taste)
¼ teaspoon mustard powder
5 ounces sliced mushrooms
1¼ cups reduced-sodium beef broth
Fresh chopped parsley, for garnish (optional)
Step-by-Step: How to Make Salisbury Steak Meatballs
1. Prep the Vegetables
Finely mince 1 ounce of mushrooms and set them aside. Mince the onions.
2. Sauté the Onions
In the Instant Pot on sauté mode or in a skillet over medium-high heat, add 1 teaspoon olive oil and cook onions for 4–5 minutes until golden. Divide the onions into two equal portions.
3. Make the Meatball Mixture
In a large mixing bowl, combine:
Half of the cooked onions
Ground beef and ground turkey
Chopped mushrooms
Breadcrumbs
Egg
1 tablespoon tomato paste
¼ cup beef broth
¾ teaspoon kosher salt and a dash of black pepper
Mix gently until well combined.
4. Prepare the Sauce
In a small mixing bowl, combine the flour and 1 cup beef broth, whisking until the mixture is lump-free. Stir in the remaining onions, 1 tablespoon tomato paste, vinegar, Worcestershire sauce, and mustard powder.
5. Shape the Meatballs
Form the mixture into 20 small, evenly sized meatballs.
6. Choose Your Cooking Method
Stove Top
Warm the remaining teaspoon of olive oil in a large skillet over medium heat. Brown the meatballs for about 2 minutes per side. Add mushrooms, ⅛ teaspoon salt, a sprinkle of pepper, and the sauce. Cover and simmer on low for 25 minutes. Garnish with parsley.
Slow Cooker
Sear the meatballs in a skillet with the remaining teaspoon of olive oil, then transfer them to a slow cooker with mushrooms, salt, pepper, and sauce. Cover and cook on low for 6–8 hours.
Instant Pot
Using the sauté function, heat the remaining teaspoon of oil and brown the meatballs in small batches to avoid overcrowding. Add mushrooms, salt, pepper, and sauce. Secure the lid and cook on high pressure for 10 minutes. Release the steam—either quickly or naturally—and finish with a garnish of fresh parsley.
Helpful Tips
Don’t overmix the meatball mixture—this keeps them tender.
Brown the meatballs well before simmering for deeper flavor.
If using the Instant Pot, deglaze the pot after browning to avoid a burn warning.
Make extra gravy if you plan to serve with mashed potatoes or noodles.
Substitutions and Variations
Meat: Use all beef, all turkey, or even chicken for a lighter version.
Breadcrumbs: Swap with panko or gluten-free breadcrumbs.
Vegetarian: Replace meatballs with plant-based meat substitutes and use vegetable broth.
Extra flavor: Add a splash of red wine to the sauce for richness.
Storage Instructions
Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Store meatballs and gravy in a sealed, freezer-safe container for up to 3 months.
Reheating: Warm gently on the stovetop, in the microwave, or using the Instant Pot’s sauté mode until hot.
Nutritional Information (per serving — 5 meatballs)
Calories: 271
Carbohydrates: 12g
Protein: 28g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 124mg
Sodium: 741mg
Fiber: 2g
Sugar: 3g
Serving Suggestions
Serve over creamy mashed potatoes for a timeless comfort dish.
Pair with steamed green beans or roasted vegetables for a well-rounded meal.
Sprinkle with fresh parsley for a vibrant finishing touch.
Frequently Asked Questions About Salisbury Steak Meatballs
Can I make these meatballs ahead of time?
Yes! You can prep the meatballs up to 24 hours in advance and store them covered in the fridge until ready to cook.
What if my meatballs stick in the Instant Pot?
If sticking occurs during browning, wait another 30–60 seconds before flipping, or brown them in a skillet instead.
Can I skip the mushrooms?
Absolutely. While they add depth of flavor, the recipe will still be delicious without them.
How do I make extra gravy?
Double the sauce ingredients and add an extra ½ cup beef broth during cooking.
Can I make this dish gluten-free?
Yes—use gluten-free breadcrumbs and swap all-purpose flour for cornstarch.
Conclusion
Thank you for joining me in making these Salisbury steak meatballs—a warm, hearty dish that’s as comforting as it is versatile. I love how the combination of lean beef and turkey keeps it light, while the rich mushroom gravy makes every bite feel like a cozy hug. Whether you simmer them on the stove, let them cook low and slow, or pressure-cook for a quick dinner, you’ll end up with tender, flavorful meatballs that your family will ask for again and again. Happy cooking, and I’m so glad to have you as part of our food-loving kitchen community!
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Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow Cooker)
- Total Time: 45 minutes (Stove Top)
- Yield: 4 servings (5 meatballs each) 1x
Description
Salisbury Steak Meatballs are a lighter twist on a classic, blending lean beef and turkey with a savory mushroom gravy. This versatile recipe works in the Instant Pot, on the stove top, or in the slow cooker—making it perfect for any night of the week. Serve with mashed potatoes, noodles, or rice for a warm, comforting meal the whole family will love.
Ingredients
2 teaspoons olive oil, divided
½ cup minced onions
½ pound 93% lean ground beef
½ pound 93% lean ground turkey
⅓ cup whole wheat seasoned breadcrumbs
1 large egg, beaten
2 tablespoons tomato paste, divided
Kosher salt, to taste
Pinch of black pepper
1 tablespoon all-purpose flour
1 teaspoon red wine vinegar
2 teaspoons Worcestershire sauce
¼ teaspoon mustard powder
5 ounces sliced mushrooms
1¼ cups reduced-sodium beef broth
Fresh chopped parsley, for garnish (optional)
Instructions
1. Prep the Vegetables
Finely mince 1 ounce of mushrooms and set them aside. Mince the onions.
2. Sauté the Onions
In the Instant Pot on sauté mode or in a skillet over medium-high heat, add 1 teaspoon olive oil and cook onions for 4–5 minutes until golden. Divide the onions into two equal portions.
3. Make the Meatball Mixture
In a large mixing bowl, combine:
Half of the cooked onions
Ground beef and ground turkey
Chopped mushrooms
Breadcrumbs
Egg
1 tablespoon tomato paste
¼ cup beef broth
¾ teaspoon kosher salt and a dash of black pepper
Mix gently until well combined.
4. Prepare the Sauce
In a small mixing bowl, combine the flour and 1 cup beef broth, whisking until the mixture is lump-free. Stir in the remaining onions, 1 tablespoon tomato paste, vinegar, Worcestershire sauce, and mustard powder.
5. Shape the Meatballs
Form the mixture into 20 small, evenly sized meatballs.
6. Choose Your Cooking Method
Stove Top
Warm the remaining teaspoon of olive oil in a large skillet over medium heat. Brown the meatballs for about 2 minutes per side. Add mushrooms, ⅛ teaspoon salt, a sprinkle of pepper, and the sauce. Cover and simmer on low for 25 minutes. Garnish with parsley.
Slow Cooker
Sear the meatballs in a skillet with the remaining teaspoon of olive oil, then transfer them to a slow cooker with mushrooms, salt, pepper, and sauce. Cover and cook on low for 6–8 hours.
Instant Pot
Using the sauté function, heat the remaining teaspoon of oil and brown the meatballs in small batches to avoid overcrowding. Add mushrooms, salt, pepper, and sauce. Secure the lid and cook on high pressure for 10 minutes. Release the steam—either quickly or naturally—and finish with a garnish of fresh parsley.
Notes
Avoid overmixing meat for tender meatballs.
Deglaze Instant Pot after browning to prevent a burn warning.
Double the sauce if serving with mashed potatoes or noodles.
- Prep Time: 20 minutes
- Cook Time: 25 minutes (Stove Top) / 10 minutes (Instant Pot) / 6–8 hours (Slow Cooker)
Nutrition
- Serving Size: 5 meatballs
- Calories: 271 kcal
- Sugar: 3g
- Carbohydrates: 12g
- Protein: 28g