Salisbury Steak Meatballs

• 1 oz mushrooms (finely chopped)
• mushrooms (sliced)
• 2 tsp oil
• onion (minced / sautéed)
• lean ground beef
• lean ground turkey
• whole wheat seasoned breadcrumbs
• 1 large large egg
• egg white
• 2 tbsp tomato paste
• 1.25 cup beef broth
• all-purpose flour
• red wine vinegar
• Worcestershire sauce
• mustard powder
• 0.75 tsp salt
• black pepper
• chopped parsley (for garnish)
• water

Instructions

1. Finely chop 1 oz of mushrooms and set aside.
2. Heat 1 tsp oil in a skillet or Instant Pot on sauté and add minced onions; cook until golden brown, about 4–5 minutes. Divide the cooked onions in half.
3. In a large bowl combine half of the sautéed onions with the ground beef, ground turkey, chopped mushrooms, breadcrumbs, egg (and egg white if using), 1 tbsp tomato paste, 1/4 cup beef broth, 3/4 tsp salt and black pepper. Mix until combined and gently shape into about 20 small meatballs.
4. In a small bowl whisk flour with 1 cup beef broth until smooth. Stir in the remaining sautéed onions, the remaining 1 tbsp tomato paste, red wine vinegar, Worcestershire sauce and mustard powder to make the gravy.
5. Stove-top method: Heat the remaining 1 tsp oil in a large deep skillet over medium heat. Brown the meatballs in batches about 2 minutes per side until they release easily and are browned. Remove or move meatballs to the side of the pan.
6. Add the sliced mushrooms to the skillet, season with about 1/8 tsp salt and black pepper, and sauté a few minutes until softened.
7. Return the browned meatballs to the skillet with the mushrooms. Pour the prepared gravy over the meatballs, cover, and simmer on low heat for about 25 minutes (stir occasionally) until cooked through and sauce has thickened. Garnish with chopped parsley.
8. Slow cooker option: Brown meatballs briefly in a skillet, transfer to slow cooker, add mushrooms, pour gravy over, and cook on low for 6–8 hours until tender.
9. Instant Pot option: Brown meatballs on sauté in batches in the Instant Pot using remaining oil, add mushrooms, pour in the gravy, seal and cook on high pressure for 10 minutes, then quick or natural release. Garnish with parsley before serving.