01 Dec Meatloaf Meatballs
Meatloaf Meatballs
By: Toby Amidor
Nutrition Information
- Serves: 4
- 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 type: Appetizer
Prep time:
Cook time:
Total time:
Photo courtesy of Gail Watson Photography
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.
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