Salisbury Turkey Meatballs

I’ve played around with this recipe a few times over the past year or more and… tonite it’s achieved perfection!

These are the best meatballs I’ve made in the IP yet, IMO. It even got me to eat, and enjoy, the mushrooms!!!

#LilBitOSpiceIsNice #MushroomMagic

Salisbury Turkey Meatballs Recipe

Ingredients

• 2 tsp extra virgin olive oil (divided) [EVOO]
• 1/2 cup yellow onion, finely diced
• 8 oz white mushrooms, sliced
• 1 large egg
• 2 Tbsp no salt added tomato paste (divided)
• 1 1/4 cup no salt added chicken broth (divided)
• 3/4 tsp coarse kosher salt
• 3/4 tsp ground black pepper
• 1 lb 99% extra lean ground turkey
• 1/3 cup Italian Style Breadcrumbs
• 1 tbsp all-purpose flour
• 1 tsp red wine vinegar
• 2 tsp reduced sodium Worcestershire sauce
• 1/4 tsp dried ground mustard

Instant Pot Directions

1. Heat Instant Pot (IP) on SAUTÉ – NORMAL.
2. Add to inner pot 1 tsp EVOO and finely diced 1/2 cup yellow onion and sauté until onions are browning (about 2-3 mins), then select CANCEL.
3. Dice 1 oz of the sliced white mushrooms, then set aside.
4. In a large bowl, add egg and lightly beat.
5. Add 1/2 of the sautéed onions, 1 oz finely diced mushroom, 1 Tbsp no salt added tomato paste, 1/4 cup of the no salt added chicken broth – then whisk together until well-combined.
6. Add 3/4 tsp coarse kosher salt and 3/4 tsp ground black pepper – then whisk together until well-combined.
7. Add 1 lb 99% extra lean ground turkey and combine until well-combined. I actually use a meat masher followed by a rubber spatula for this step.
8. Add 1/3 cup Italian Style Breadcrumbs and stir until well-combined.
9. Shape turkey mixture into meatballs and set aside. I get 25 meatballs using a 2 Tbsp cookie scoop.
10. In a medium bowl, whisk together remaining 1 cup no salt added chicken broth and 1 tbsp all-purpose flour until well-combined.
11. Add remaining 1 Tbsp no salt added tomato paste, 1 tsp red wine vinegar, and 2 tsp reduced sodium Worcestershire sauce – then whisk until well-combined.
12. Add 1/4 tsp dried ground mustard – then whisk until well-combined.
13. Add remaining 1/2 of sautéed onions and stir to combine. Set sauce aside.
14. Heat IP on SAUTÉ – NORMAL.
15. Add to inner pot remaining 1 tsp EVOO.
16. Add 1/2 of meatballs and brown about 2 mins, turn and brown 1 min. I use a spatula to separate from bottom of pot each time before using tongs to flip so that some of each meatball is not left stuck to the bottom of the pot! Set browned meatballs aside on a plate.
17. Add remaining 1/2 of meatballs and brown about 2 mins, turn and brown 1 min. Set remaining browned meatballs aside on the plate.
18. Add to inner pot 1/2 cup of sauce, select CANCEL, and deglaze pot.
19. Add remaining 7 oz of sliced white mushrooms.
20. Top with browned meatballs.
21. Pour remaining sauce over meatballs and mushrooms.
22. SEAL lid and select PRESSURE COOK (or MANUAL) for 8 mins.
23. Once cooking cycle completes, allow a 5 min natural release (NR), then do a quick release (QR).

Slow Cooker & Stovetop Directions

1. Heat large skillet over medium heat on stovetop.
2. Add 1 tsp EVOO and finely diced 1/2 cup yellow onion and sauté until onions are browning (about 2-3 mins), turn remove from heat.
3. Dice 1 oz of the sliced white mushrooms, then set aside.
4. In a large bowl, add egg and lightly beat.
5. Add 1/2 of the sautéed onions, 1 oz finely diced mushroom, 1 Tbsp no salt added tomato paste, 1/4 cup of the no salt added chicken broth – then whisk together until well-combined.
6. Add 3/4 tsp coarse kosher salt and 3/4 tsp ground black pepper – then whisk together until well-combined.
7. Add 1 lb 99% extra lean ground turkey and combine until well-combined. I actually use a meat masher followed by a rubber spatula for this step.
8. Add 1/3 cup Italian Style Breadcrumbs and stir until well-combined.
9. Shape turkey mixture into meatballs and set aside. I get 25 meatballs using a 2 Tbsp cookie scoop.
10. In a medium bowl, whisk together remaining 1 cup no salt added chicken broth and 1 tbsp all-purpose flour until well-combined.
11. Add remaining 1 Tbsp no salt added tomato paste, 1 tsp red wine vinegar, and 2 tsp reduced sodium Worcestershire sauce – then whisk until well-combined.
12. Add 1/4 tsp dried ground mustard – then whisk until well-combined.
13. Add remaining 1/2 of sautéed onions and stir to combine. Set sauce aside.
14. Heat skillet again over medium heat.
15. Add remaining 1 tsp EVOO.
16. Add 1/2 of meatballs and brown about 2 mins, turn and brown 1 min. I use a spatula to separate from bottom of skillet each time before using tongs to flip so that some of each meatball is not left stuck to the bottom of the skillet! Set browned meatballs aside on a plate.
17. Add remaining 1/2 of meatballs and brown about 2 mins, turn and brown 1 min. Set remaining browned meatballs aside on the plate.
18. Add to inner pot of slow cooker 1/2 cup of sauce.
19. Add remaining 7 oz of sliced white mushrooms.
20. Top with browned meatballs.
21. Pour remaining sauce over meatballs and mushrooms.
22. Cover and cook on Low for 6-8 hours.

Stovetop Directions

1. Heat large skillet over medium heat on stovetop.
2. Add 1 tsp EVOO and finely diced 1/2 cup yellow onion and sauté until onions are browning (about 2-3 mins), turn remove from heat.
3. Dice 1 oz of the sliced white mushrooms, then set aside.
4. In a large bowl, add egg and lightly beat.
5. Add 1/2 of the sautéed onions, 1 oz finely diced mushroom, 1 Tbsp no salt added tomato paste, 1/4 cup of the no salt added chicken broth – then whisk together until well-combined.
6. Add 3/4 tsp coarse kosher salt and 3/4 tsp ground black pepper – then whisk together until well-combined.
7. Add 1 lb 99% extra lean ground turkey and combine until well-combined. I actually use a meat masher followed by a rubber spatula for this step.
8. Add 1/3 cup Italian Style Breadcrumbs and stir until well-combined.
9. Shape turkey mixture into meatballs and set aside. I get 25 meatballs using a 2 Tbsp cookie scoop.
10. In a medium bowl, whisk together remaining 1 cup no salt added chicken broth and 1 tbsp all-purpose flour until well-combined.
11. Add remaining 1 Tbsp no salt added tomato paste, 1 tsp red wine vinegar, and 2 tsp reduced sodium Worcestershire sauce – then whisk until well-combined.
12. Add 1/4 tsp dried ground mustard – then whisk until well-combined.
13. Add remaining 1/2 of sautéed onions and stir to combine. Set sauce aside.
14. Heat skillet again over medium heat.
15. Add remaining 1 tsp EVOO.
16. Add 1/2 of meatballs and brown about 2 mins, turn and brown 1 min. I use a spatula to separate from bottom of skillet each time before using tongs to flip so that some of each meatball is not left stuck to the bottom of the skillet! Set browned meatballs aside on a plate.
17. Add remaining 1/2 of meatballs and brown about 2 mins, turn and brown 1 min. Set remaining browned meatballs aside on the plate.
18. Add to skillet 1/2 cup of sauce and reduce heat to low. This is a 2 on my front right burner.
19. Add remaining 7 oz of sliced white mushrooms.
20. Top with browned meatballs.
21. Pour remaining sauce over meatballs and mushrooms.
22. Cover and cook for 25 mins, until meatballs are fully cooked through.

NUTRITION FACTS
Servings	5
Amount Per Serving	5 meatballs
Calories	186
		%Daily Value*
Total Fat	4.2g	5%
Saturated Fat	1.1g	5%
Trans Fat	0g
Cholesterol	81mg	27%
Sodium	468mg	20%
Total Carbohydrate	10.6g	4%
Dietary Fiber	1.2g	4%
Total Sugars	2.8g
Added Sugars	0g
Protein	26.6g
Vitamin D	0mcg	0%
Calcium	23mg	2%
Iron	0.75mg	4%
Potassium	415mg	9%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #LowCarb #LowFat #InstantPot #SlowCooker