Salisbury Steak Meatballs
These classic instant pot Salisbury steak meatballs are smothered in an onion gravy and is ready in just 12 minutes! ... The first step to making Salisbury steak is to form your meatballs. ... The absolute best way to serve Salisbury Steak Meatballs is over mashed potatoes! Each meatball is stuffed with onions. Then sauted onions added to the gravy. Add mushrooms if you wish~ My husband couldn't get enough of this truly flavorful dish!
Start by adding oil and butter to your instant pot (turn sauté on) add your salt and pepper, onions and mushrooms (if adding them). Sauté until a golden brown. Set Aside
Next use another bowl and add hamburger, breadcrumbs, egg, ketchup, garlic powder, onion powder, salt, pepper, Worcester sauce, onion, and mix well.
Roll into meatballs and place into steamer basket for your instant pot. I used a Meatball Scoop Ball Maker (pictured) it makes the perfect sized meatballs. (or dough balls)
Add beef broth, place your lid on, make sure you are on sealing (not venting) Press manual (or pressure cook) for 7 minutes. high pressure. Natural Release 5 min then instant release. Remove meatballs and move to a separate dish.
For The Gravy
Add salt and pepper to remaining broth, and corn starch mixture. Turn your sauté on, and stir until desired thickness
Add your sauteed onions and mushrooms (if adding) to the top of your meatballs and pour gravy over top. Serve with mashed potatoes and a veggie!
You Will Need
1 pound package of hamburger
1/2 Cup Bread Crumbs
1 egg
2 TBSP Ketchup
1 TBSP Garlic Powder
1 TBSP Onion Powder
2 1/2 tsp salt divided
1/2 tsp pepper
1 TBSP Worcester sauce
1 Large Onion (divided)
1 TBSP Butter
2 TBSP Oil
1 Box Beef Broth
1 Package Mushrooms (optional)
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Corn Starch Mixture
3 Tbsp Corn Starch
4 Tbsp Water
Directions
1. Start by adding oil and butter to your instant pot (turn saute on) add 1/2 tsp salt and 1/4 tsp pepper. Saute until a golden brown. Set Aside
2. Next use another bowl and add hamburger, breadcrumbs, egg, ketchup, garlic powder, onion powder, 1 tsp salt, pepper, Worcester sauce, onion,
Mix well.
3. Add beef broth, place your lid on, make sure you are on sealing (not venting) Press manual (or pressure cook) for 7 minutes. high pressure. Natural Release 5 min then instant release. Remove meatballs and move to a separate dish.
4. For The Gravy
Add 1 tsp (or to taste) salt and 1/4 tsp pepper to remaining broth, and corn starch mixture. Turn your saute on, and stir until desired thickness
5. Add your sauteed onions to the top of your meatballs and pour gravy over top. Serve with Mashed Potatoes and a veggie!
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