Skinnytaste Salisbury Steak Meatballs

This, the first meal I made in my Instant Pot, was a hit.

SALISBURY STEAK MEATBALLS

 

2 tsp olive oil, divided   

 1/2 cup minced onions

1/2 lb 93% lean ground beef 

 1/2 lb 93% lean ground turkey

1/3 cup seasoned breadcrumbs

1 large egg, beaten

2 tablespoons tomato paste, divided 

kosher salt

pinch black pepper    

1 tbsp all-purpose flour

1 tbsp tomato paste

1 tsp red wine vinegar 

 2 tsp Worcestershire sauce, to taste

1/4 tsp mustard powder  

1 1/4 cup reduced sodium beef broth

chopped parsley for garnish (optional)

Heat the Instant Pot 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, 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 sauté, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add 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.

Slow Cooker- Cover and cook low 6 to 8 hours, until tender.

Serve over garlic mashed potatoes with honey carrots.                        skinnytaste.com