Classic Meatloaf Meatballs
Ingredients
- 2 lbs of Ground Beef I use a 80/20 mix on the beef
other Ground Meat can be subbed
- 1 Sleeve of Saltine Crackers
crushed up fine
- 2 Eggs
room temp
- 1 Medium Yellow Onion Minced
- 1 Medium Green Pepper Minced
- A couple of hearty shakes of Garlic Powder
- 3 tablespoon of ketchup
- 1 tablespoon of brown sugar
- 1/4 teaspoon of onion powder
- shake of black pepper
- couple of shakes of worcestershire sauce
- *1/2 cup crushed tomatoes in a can for extra saucy meatballs
Directions
- 1
In a large bowl, combine the ground beef, saltines, eggs, onions, peppers, and the garlic powder. It is important to finely mince the onions and peppers and crush the saltines. Mix the ingredients so it is well combined, but do not over mix. Over mixing is what makes meatballs dense.
- 2
Roll your meatballs into 3 to 4 inch size meatballs. I get about 18 meatballs from this recipe.
- 3
You can freeze them flat at this point and then store them in a ziploc bag for quick meals.
- 4
If you cook them right away, place them in a standard 9 x 13 casserole dish and let them rest on the counter 30 minutes.
- 5
Heat your oven to 375 degrees, Add a small squirt of ketchup to the top of each meatball and spread across the top carefully. Cover with foil and bake for about 35 minutes covered.
- 6
In a bowl, combine the ketchup, brown sugar, onion powder, black pepper and Worcestershire sauce in a bowl. Whisk until smooth. *if you want this more "saucy" you can add 1/2 cup of crushed tomatoes, do not drain the juice.
- 7
Carefully uncover the meatballs, pour the sauce over, and bake for another 15 to 20 minutes, uncovered.
- 8
*note that every oven is different and cooks differently . If you are making these for the first time, check to make sure they aren’t overcooking. Adjust cook times for you oven. Electric ovens tend to run hotter so you may want to reduce the baking temp.
- 9
The meatballs baked in the sauce when done will be slightly firm and the sauce will be bubbling. Take out of the oven and let rest ten minutes. Serve with mashed potatoes and the sauce from the pan. Top with dried parsley.
Classic Meatloaf Meatballs
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About this Recipe
Craving the comforting, familiar taste of classic meatloaf but in a versatile, bite-sized form? These Classic Meatloaf Meatballs bring that beloved flavor to your table with simplicity and ease, perfect for any night of the week.
This recipe transforms the essence of a hearty meatloaf into perfectly tender meatballs using just a few accessible ingredients. The secret lies in the simple blend of savory ground beef, a classic cracker binder, and aromatic vegetables, ensuring each meatball is incredibly moist and flavorful, never dry or bland.
What you'll experience is a truly satisfying meatball with a rich, savory depth. The finely minced yellow onion and green pepper provide a subtle aromatic backbone, while a touch of ketchup, brown sugar, and Worcestershire sauce adds that signature sweet and tangy glaze often found in traditional meatloaf. You'll bite into a tender, juicy texture that holds its shape beautifully, making these a delight whether simmered in sauce or served on their own.
Customization & Serving Suggestions
These classic meatballs are incredibly adaptable to your pantry and preferences. While the recipe calls for 80/20 ground beef for optimal flavor and moisture, you can easily substitute other ground meats like pork, turkey, or a combination for a different profile. For those who love an even saucier meatball experience, stirring in the optional 1/2 cup crushed tomatoes will add extra moisture and a brighter, tangy note.
Serve these versatile meatballs tossed with your favorite pasta and a rich marinara, nestled in a toasted sub roll for a hearty sandwich, or as a crowd-pleasing appetizer at your next gathering. They pair wonderfully with a simple green salad or some creamy mashed potatoes.