Post by Loupy on Sept 5, 2016 16:15:21 GMT -7
SALISBURY STEAK MEATBALLS (INSTANT POT, STOVE TOP, SLOW COOKER)
From: Gina @ www.skinnytaste.com/
These beefy meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. I made these in my Instant Pot for a meal that took less than thirty minutes to make, but have also included stove top and slow cooker directions. These are wonderful served over cauliflower mash or why not try them over my skinny garlic mashed potatoes. Kid-friendly, comforting and delicious!
TOTAL TIME: 25 minutes
Makes: 4 servings
INGREDIENTS:
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 whole wheat seasoned breadcrumbs
1 large egg, beaten
2 tablespoons tomato paste, divided
kosher salt
pinch black pepper
1 tbsp all-purpose flour
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/4 tsp mustard powder
5 oz sliced mushrooms
1 1/4 cup reduced sodium beef broth
chopped parsley for garnish (optional)
DIRECTIONS:
Finely 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 about 2 minutes until no longer sticks, 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.
Slow Cooker Directions:
Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over.
Cover and cook low 6 to 8 hours, until tender.
NUTRITION INFORMATION
Serving Size: 5 meatballs
Amount Per Serving:
Smart Points: 6
Points +: 7
Calories: 271
Total Fat: 12g
Saturated Fat: g
Cholesterol: 124mg
Sodium: 741mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 3g
Protein: 28g
From: Gina @ www.skinnytaste.com/
These beefy meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. I made these in my Instant Pot for a meal that took less than thirty minutes to make, but have also included stove top and slow cooker directions. These are wonderful served over cauliflower mash or why not try them over my skinny garlic mashed potatoes. Kid-friendly, comforting and delicious!
TOTAL TIME: 25 minutes
Makes: 4 servings
INGREDIENTS:
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 whole wheat seasoned breadcrumbs
1 large egg, beaten
2 tablespoons tomato paste, divided
kosher salt
pinch black pepper
1 tbsp all-purpose flour
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/4 tsp mustard powder
5 oz sliced mushrooms
1 1/4 cup reduced sodium beef broth
chopped parsley for garnish (optional)
DIRECTIONS:
Finely 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 about 2 minutes until no longer sticks, 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.
Slow Cooker Directions:
Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over.
Cover and cook low 6 to 8 hours, until tender.
NUTRITION INFORMATION
Serving Size: 5 meatballs
Amount Per Serving:
Smart Points: 6
Points +: 7
Calories: 271
Total Fat: 12g
Saturated Fat: g
Cholesterol: 124mg
Sodium: 741mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 3g
Protein: 28g
