Salisbury Meatballs Recipes

SLOW-COOKER SALISBURY STEAK MEATBALLS

Steps:

• Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
• In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable mixture.
• Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In small bowl, beat cornstarch and cold water. Quickly stir into slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

SALISBURY STEAK MEATBALLS

Steps:

• 1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands.
• 2. Shape into meatballs.
• 3. Lightly dredge the meatballs in the flour and shake off the excess flour.
• 4. In a skillet, add the oil and heat to medium-high. Add the meatballs in batches to the skillet.
• 5. Brown on all sides.
• 6. Add the meatballs to the slow cooker.
• 7. In a large bowl, add the cream of chicken soup, au jus mix, and water.
• 8. Whisk until smooth and mixed well.
• 9. Pour over the meatballs in the Crock Pot and cook on high 3-4 hours or low 4-5 hours.
• 10. Serve over rice or egg noodles.

SALISBURY MEATBALLS

Steps:

• In a large skillet, saute onion and brown sugar in butter until onion is tender. Add gravy and meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles.

SALISBURY STEAK MEATBALLS AND NOODLES

Steps:

• In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Make small size meatballs (should get about 24).
• Add 1 tablespoon of butter to cast iron pan, or large frying pan, and after butter melts, add meatballs.
• Heat over medium heat, cook until all sides are pan seared then remove from pan, place on a plate.
• Drain any excess grease, if needed.
• Melt 2 tablespoons of butter and sauté onions and garlic for 3-4 minutes scraping pan drippings.
• Add mushrooms and continue cooking for 2 minutes.
• Sprinkle flour over mushrooms and onions. Stir, cook for another 2 minutes.
• Pour beef broth, Worcestershire sauce, salt and pepper into pan. Stir for a few minutes and place meatballs back into the pan. Stir.
• Cover pan, cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. And if the gravy seems to thin mix 1 tsp corn starch with 1/8 cup water, then add to pan, stir and let simmer for a few more minutes.
• In a large saucepan, cook egg noodles according to package directions. Rinse and set aside.
• Once noodles are cooked and meatballs are done, mix together and enjoy!

SALISBURY STEAK MEATBALLS (INSTANT POT, STOVE TOP, SLOW COOKER)

Steps:

• 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 (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.
• 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.

SALISBURY STEAK MEATBALLS

Steps:

• Add beef, breadcrumbs, egg, mustard, ketchup and worcestershire sauce to a large bowl. Combine with your hands or a large spoon.
• Roll into 1 1/2 inch meatballs.
• Heat oil in a large skillet. Working in batches add meatballs and brown on both sides, 2 minutes per side. (They will finish cooking in the sauce). Remove the meatballs and set aside.
• Add onions to the same skillet and cook over medium heat until light brown and caramelized 5-10 minutes. (You can add more oil or a splash of water if the onions are getting too brown)
• Add the butter to the skillet with the onions and melt.
• Next add in the garlic and sauté for 1-2 minutes.
• Add the flour to the skillet and whisk until it forms a thick paste. Cook for 1 minute whisking constantly.
• Slowly pour in the beef broth until it forms a thick gravy.
• Add in worcestershire and season with salt and pepper to taste.
• Return the meatballs back to the pan and simmer for 3-4 minutes or until the meatballs are cooked through.
• Serve immediately over egg noodles or mashed potatoes with fresh parsley for garnish.

INSTANT POT SALISBURY STEAK MEATBALLS

Steps:

• Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and let it melt. Add in the onions and saute for 4-5 minutes. Turn off Instant Pot. Add in mushrooms, kosher salt, tomato paste and beef broth. Scrape the bottom of the pot so that nothing is sticking.
• In a medium mixing bowl use clean or gloved hands to combine the ground beef, breadcrumbs, milk, egg, Montreal steak seasoning and Worcestershire sauce. Form into 12 meatballs and place the meatballs on top of the mushroom mixture in the Instant Pot.
• If desired, you can make mashed potatoes. You'll need a tall trivet* and a pan* to cook the potatoes in. Peel the potatoes (if desired) and cube them. Place them in your pan. Fill the pan with enough water to cover the potatoes. Place the tall trivet in the pot and then carefully lower the potato pan on top of the trivet.
• Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook time to 10 minutes. When the time is up let the pressure release naturally for 10 minutes. Move the valve to venting. If foam starts coming out of the valve move it back to sealing and wait 20 seconds and then try again. Remove the lid.
• Carefully move the potato pan out of the pot. Drain the potatoes and pour the potatoes into a bowl. Mash the potatoes until creamy and then add in the butter and milk. Salt and pepper to taste.
• Move the meatballs to a platter. Thicken the sauce with a cornstarch slurry. Turn your Instant Pot to the saute setting. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth.Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
• Serve the meatballs and mashed potatoes with the sauce over the top.

SLOW COOKER SALISBURY STEAK MEATBALLS RECIPE

Steps:

• Place the meatballs, mushroom soup, onion soup mix, and steak sauce in a 6 quart crock pot.
• Pour the beef broth over the top.
• Cook on low for 6 to 8 hours or high for 3-5 hours.
• 30 minutes prior to serving, boil your egg noodles according to the directions in another pot.
• Serve the meatballs over the egg noodles.