Meatloaf Meatballs

Meatloaf Meatballs

Meatloaf Meatballs
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
  • 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
  1. Preheat the oven to 325°F. Coat a baking sheet with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle ½ teaspoon of the ketchup onto each meatball using the ketchup squeeze bottle or using a spoon.
  6. 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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