Try this Salisbury steak meatballs recipe, or contribute your own.
Suggest a better descriptionFinely 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.
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Serving Size: 1 (1040g) | ||
Recipe Makes: 1 | ||
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Calories: 1011 | ||
Calories from Fat: 361 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 53 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 531.3mg | 163 % | |
Sodium 931.3mg | 32 % | |
Potassium 3111.6mg | 82 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 46.7g | ||
Protein 110.4g | 158 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1011
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