Salisbury Steak Meatballs (Slow Cooker or Stove Top)

Salisbury Steak Meatballs (Stove Top or Slow Cooker)

These beefy meatballs are cooked in mushroom gravy and lightened up by using half ground turkey and half lean ground beef. Kid-friendly, comforting and delicious!


  • 2 tsp olive oil, divided
  • 1/2 cup minced onions
  • 1/2 lb 93% lean ground beef
  • 1/2 lb 93% lean ground turkey or chicken
  • 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
  • 1/4 tsp mustard powder (or 1 tsp mustard)
  • 5 oz sliced mushrooms (chop them up fine or puree if you don’t like mushrooms)
  • 1 1/4 cup reduced sodium beef broth


  1. Finely chop 1 oz of the mushrooms into small pieces and set aside.
  2. In a large bowl, combine half of the 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.
  3. Gently shape into 20 small meatballs.
  4. In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining ¼ cup onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
  5. Heat a non-stick pot to high and 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 remaining 4 oz of mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high for 20 minutes.

Note 1: 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.

Note 2 : This can be frozen and tossed into a gallon freezer bag.  To serve, thaw and cook the same as above.

Serving Note: Serve over Cauliflower Mashed “potatoes” and a side of roasted veggies.