If you love classic meatloaf but don't always have the time to bake a whole loaf, these meatloaf meatballs are the perfect solution. They pack all the savory, comforting flavors of traditional meatloaf into bite-sized portions that cook in a fraction of the time-making them a great weeknight dinner option the whole family will love.
This easy meatloaf meatballs recipe transforms the flavors of your favorite comfort food into a quick-cooking, kid-approved dinner that's perfect for busy weeknights. With simple pantry staples and a fast bake time, it's a no-fuss way to bring meatloaf to the table in under 30 minutes.
Why this Recipe Works
These meatballs offer all the hearty goodness of a homemade meatloaf but with a few weeknight-friendly advantages:
- Faster Cooking: No need to wait nearly an hour for a full loaf to bake-these meatballs are ready in about 30 minutes.
- Evenly Cooked Every Time: Individual meatballs mean no worrying about undercooked centers or dried-out edges.
- Flavorful Browning: More surface area means more opportunity for those tasty browned bits and glazed topping in every bite.
- Kid-Friendly Portions: Easy to serve and perfect for little hands. My kids love helping shape them too!
Ingredient Notes
- Ground beef - I recommend 85/15 for the best balance of flavor and moisture.
- Breadcrumbs - Helps bind everything together and keep the meatballs tender.
- Milk - Softens the breadcrumbs for extra moisture.
- Egg - Another key binder.
- Onion and garlic - For flavor and a little texture. Finely dice or grate them for best results.
- Green bell pepper - Adds a nice pop of color and flavor.
- Worcestershire sauce - Adds savory umami depth.
- Salt and pepper - Essential seasonings.
- Ketchup or BBQ sauce - Adds sweetness and tang to the meatball mixture and works as a delicious glaze.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Preheat and prep: Preheat your oven to 375°F. Line a baking sheet with parchment paper or spray a muffin tin with non-stick cooking spray.
- Soften the breadcrumbs: In a large bowl, stir together the milk and breadcrumbs and let sit for about 5 minutes. This step helps the breadcrumbs absorb the milk and keeps the meatballs moist.
- Mix the meatball mixture: Add the ground beef, beaten egg, ¼ cup of ketchup, onion, bell pepper, garlic, salt, pepper, and Worcestershire sauce to the breadcrumb mixture. Use your hands to gently mix everything together until just combined. Don't overmix-it can make the meatballs tough.
- Form the meatballs: Roll the mixture into evenly sized balls-about the size of a golf ball. You should get roughly 36 meatballs.
- Bake: Place the meatballs on your baking sheet or into muffin tin cups and bake for 10 minutes until mostly cooked through.
- Add the glaze: While they bake, make the glaze by stirring together the remaining ketchup or BBQ sauce, a tablespoon of brown sugar, and a splash of Worcestershire sauce. Brush it over the partially cooked meatballs.
- Finish baking: Return the glazed meatballs to the oven and bake another 10-15 minutes until cooked through and the glaze is slightly caramelized. The internal temp should reach 160°F.
- Rest and serve: Let them rest for a few minutes before serving. Enjoy!
Expert Tips
- Don't skip the breadcrumb soak-it's key to soft, moist meatballs.
- Finely dice or grate the veggies so they blend into the mixture smoothly.
- Use a cookie scoop to help make your meatballs evenly sized.
- Use a meat thermometer to avoid guessing-160°F ensures they're safely cooked but still juicy.
What to Serve with Meatloaf Meatballs
My Instant Pot garlic mashed potatoes are a perfect pairing. And my quick and easy garlic butter green beans or air-fryer roasted broccoli and cauliflower are great options for a green veggie.
Recipe Variations
- Swap in ground turkey or chicken for a leaner option.
- Add a pinch of Italian seasoning or some grated Parmesan for an Italian twist.
- Simmer the meatballs in gravy or marinara instead of using a glaze.
- Make them mini for party appetizers-just reduce the cooking time.
Storage and Reheating Instructions
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a 275°F oven for 7-8 minutes or until warmed through.
Freeze cooked meatballs in a single layer, then transfer to a freezer bag for up to 3 months. Thaw overnight and reheat as usual.
Whether you're making these meatloaf meatballs for a quick weeknight dinner or prepping ahead for the freezer, they're a hearty, comforting meal that hits all the right notes. Just like the meatloaf your parents used to make-but faster, easier, and even more fun to eat.
Frequently Asked Questions
Yes! Let them cool completely, then freeze in a single layer before storing in a bag or container for up to 3 months.
Ground beef with 15% fat is ideal for classic meatloaf flavor and provides enough moisture to avoid drying out, but you can also use turkey, chicken, or a mix.
They may have been overcooked or overmixed. Be sure to soak the breadcrumbs and cook to 160°F for juicy results.
More Meatball Recipes
📖 Recipe
Meatloaf Meatballs
Equipment
Ingredients
- ½ cup breadcrumbs
- ½ cup milk
- 2 lbs Ground Beef, 85/15 is a good choice for flavor and moisture
- 1 large egg, lightly beaten
- ¾ cup finely diced onion
- ½ cup finely diced green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- ¾ cup ketchup, divided
- 1 Tablespoon Brown Sugar
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper.
- Combine breadcrumbs and milk in a large bowl and let sit for 5 minutes until the milk is absorbed.
- Add the ground beef, egg, ¼ cup of ketchup, onion, bell pepper, garlic, salt, pepper, and Worcestershire sauce. Gently mix with your hands until just combined to avoid tough meatballs.
- Shape into meatballs, about golf ball size. You should end up with around 36 evenly sized meatballs.
- Bake for 10 minutes to start the cooking process.
- Make the glaze by mixing ½ cup of ketchup or BBQ sauce with brown sugar and a splash of Worcestershire. Remove the meatballs from the oven and brush with the glaze.
- Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 160°F.
- Let rest briefly, then serve with your favorite sides.
Video
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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