Meatloaf Meatballs
All the classic comfort of meatloaf, in a quicker, weeknight-friendly form! These juicy meatloaf meatballs are easy to make, full of savory flavor, and finished with a sweet and tangy glaze.
Servings: 36 meatballs
Calories: 428kcal
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
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.
Nutrition
Calories: 428kcal | Carbohydrates: 24g | Protein: 38g | Fat: 20g | Fiber: 1g | Sugar: 12g