Salisbury Steak Meatballs

Method

1. Finely mince 1 oz of the mushrooms and set aside. Heat oil in a large pot on medium-high heat, add onions, and cook until golden brown, 4 to 5 minutes. Transfer half the onions to a separate bowl.

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2. In a large bowl, combine the reserved onions, both ground meats, minced mushrooms, breadcrumbs, egg, 1 tbsp tomato paste, ¼ cup broth, ¾ tsp salt, and pepper. Mix gently and form into 20 small meatballs.

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3. In a small bowl, whisk flour and 1 cup broth until smooth. Stir in the remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce, and mustard powder. Set sauce aside.

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1. Heat the remaining 1 tsp oil in a large deep skillet over medium heat. Brown meatballs in batches, about 2 minutes per side, until they release easily from the pan.

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2. Add sliced mushrooms, ⅛ tsp salt, and pepper. Pour sauce over meatballs, reduce heat to low, cover, and simmer 25 minutes until cooked through. Garnish with parsley.

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1. Brown meatballs in a skillet with the remaining 1 tsp oil, then transfer to slow cooker.

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2. Add mushrooms, ⅛ tsp salt, pepper, and sauce. Cover and cook on low 6 to 8 hours until tender. Garnish with parsley.

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1. Switch to sauté mode and heat the remaining 1 tsp oil. Brown meatballs in batches, about 2 minutes per side, until they release easily from the pot.

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2. Add mushrooms, ⅛ tsp salt, pepper, and pour sauce over meatballs. Close lid and cook on high pressure 10 minutes.

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3. Use quick or natural release. Garnish with parsley before serving.

   Finish cooking