Meatloaf Meatballs
Prep time
Cook time
Total time
Photo courtesy of Gail Watson Photography
By: Toby Amidor
Recipe type: Appetizer
Serves: 4
Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- ½ medium red onion, chopped
- ½ teaspoon salt, divided
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 lb ground beef (at least 90% lean)
- ¼ cup flavored breadcrumbs
- 1 large egg, beaten
- ¼ teaspoon ground black pepper
- 8 teaspoons ketchup
Instructions
- Preheat the oven to 325°F. Coat a baking sheet with nonstick cooking spray.
- Heat the olive oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic and onions and cook until the onions are soft and translucent about 3 minutes, then sprinkle with ¼ teaspoon salt. Continue cooking onions and garlic until they are slightly browned, about 2 more minutes. Set the skillet aside to slightly cool for 5 minutes.
- Transfer the slightly cooled onions and garlic into a large bowl. Add the Worcestershire sauce and tomato paste and stir to coat vegetables. Add the ground beef, breadcrumbs, eggs, the remaining ½ teaspoon salt, and pepper. Using clean hands, mix the ingredients until well combined.
- Using a standard ice cream scoop, portion the meatballs onto the prepared baking sheet for a total of 16. Using your clean thumb, make a small groove onto the top of each meatball to create a space for the ketchup.
- Drizzle ½ teaspoon of the ketchup onto each meatball using the ketchup squeeze bottle or using a spoon.
- Place the baking sheet into the oven and bake until a thermometer inserted into the center of several meatballs reaches 155°F, about 15 minutes. Remove the baking sheet from the oven and set aside for the meatballs to cool, about 10 minutes.
Nutrition Information
Serving size: 4 meatballs Calories: 288 Fat: 15g Saturated fat: 5g Trans fat: 0g Carbohydrates: 11g Sugar: 5g Sodium: 685mg Fiber: 1g Protein: 26g
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/meatloaf-meatballs-2/