Meatloaf Meatballs

I didn’t need any help with my meatloaf addiction. I didn’t think it could get any worse. But, no, along came meatloaf meatballs and my problem got worse. A lot worse. Each one of these little lovely balls of meaty goodness taste just like a meatloaf. Complete with a delicious glaze.

Course Appetizer

Cuisine American

Keyword meatballs, meatloaf

Prep Time 15

Cook Time 30

Servings

Calories 134kcal

Author Inspired by a recipe from The Recipe Critic

Equipment

Ingredients

For the meatballs

1 small onion diced
2 cloves garlic minced
1 tablespoon butter
1 ⅓ pounds ground beef
1 large egg
½ cup panko bread crumbs
½ cup milk
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme
1 teaspoon kosher salt

For the glaze

¾ cup ketchup
1 ½ tablespoons brown sugar
1 ½ tablespoons Creole mustard

Instructions

For the meatballs

Preheat oven to 350 F.
Line a large baking sheet with parchment paper or use a silicone mat.
Melt the butter in a saute pan over medium heat.
Add the onions and cook until softened, about 5 minutes.
Reduce heat to low.
Stir in the garlic and saute for 3 minutes.
Remove from heat and let cool enough to handle.
In a large bowl, combine the beef, eggs, bread crumbs, milk, Worcestershire sauce, thyme, salt and the cooked onion mixture. Form into balls (we made 1" sized meatballs) and place onto the baking sheet. Do not let the meatballs touch.
Bake for 20 minutes.
Using tongues or a spoon, working in batches, transfer the meatballs to the bowl of glaze.
Dunk or roll them to get them covered in the glaze.
Shake off any excess and return to the baking sheet.
Bake another 10 minutes or until lightly browned. If you want a bit of a crunchy exterior, place the meatballs under the broiler for a minute or two.
Serve immediately.

For the glaze

Combine all ingredients in a medium bowl.

Notes

You can transfer the meatballs to a slow cooker to keep them warm.

Nutrition