Salisbury Steak Meatballs Made Easy in Your Pressure Cooker
Wholesome and savory Salisbury steak meatballs prepared in a pressure cooker with creamy mashed potatoes under delightful brown onion gravy.
Equipment
- 1 Pressure cooker for cooking meatballs
- 1 Oven for baking meatballs
- 1 Skillet for preparing gravy
- 1 Pot for boiling potatoes
Ingredients
Main ingredients
- 1 ½ lbs ground beef the star of your meatballs, gotta pick fresh
- ½ cup panko bread crumbs keeps the meatballs light and tender
- ½ onion shredded, adds nice flavor and some sweetness
- 2 tablespoons ketchup a little tang that works wonders inside the meat
- 2 tablespoons Worcestershire sauce gives that savory kick
- 1 large egg helps bind everything together
- 1 tablespoon fresh parsley finely chopped
- ½ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- 3 lbs potatoes Russet or Yukon Gold, peeled and cubed
- 2 tablespoons butter for mashed potatoes
- ⅔ cup milk for mashed potatoes
Instructions
Instructions
- Preheat your oven to 375°F for baking meatballs after shaping.
- In a bowl, mix ground beef, panko, onion, ketchup, Worcestershire sauce, egg, parsley, salt, and pepper until combined.
- Shape into meatballs, place on a parchment-lined baking sheet, and bake for 25-30 minutes until cooked through and browned.
- Boil peeled cubed potatoes in salted water for 15 minutes until fork-tender.
- Mash potatoes with butter and milk until smooth, seasoning with salt as desired.
- Melt butter in a skillet, add chopped onion, and cook until soft. Stir in flour, then whisk in beef broth, Worcestershire sauce, and ketchup, simmer until thickened. Season with salt and pepper.
- Pour gravy over the cooked meatballs and serve alongside mashed potatoes.
Notes
Serve meatballs and gravy over mashed potatoes.