Blog – Page 4 – The Dinner Beat

A spin on two ground beef favorites, these meatloaf meatballs are simple and fun. They are hearty and delicious and your family is sure to love them! Meatloaf Meatballs 2 lbs Ground beef2 cups Italian bread crumbs (see notes)3 Eggs1 cup Ketchup1 large Onion (chopped)1 tsp Salt1/2 tsp Pepper1 tsp Garlic powderSauce1 cup Ketchup1/2 cup Brown Sugar (see notes) In a large bowl, mix all ingredients EXCEPT the meat.Once mixed, add the meat and mix well with the breadcrumb mixture. There will be some chunks of the breadcrumb mixture throughout the meat.Line a baking sheet pan with aluminum foil.Use an ice cream scoop to create 20 balls and place them on the baking sheet.They can be close together on the baking sheet.Bake on 400 ℉ for 30-35 minutes, until golden brown and no pink is on the inside when cut.SauceCook on medium heat until the sugar is melted and sauce darkens in color and becomes glossy. Drizzle over the meatballs.FreezingYou can freeze these easily raw or cooked. After you roll them all out, let them freeze on the pan for a few hours. After they are frozen, you can throw them in a ziploc bag and grab them as needed. You can use plain bread crumbs and add 1 tablespoon of Italian seasoning You can add more brown sugar if you prefer a sweeter sauce, I sometimes go up to a 1:1 ratio. You can use a smaller scoop for smaller meatballs; or go the traditional route and throw it in a loaf pan! Be sure to adjust baking times accordingly. Smaller meatballs will bake for about 15-20 minutes while a loaf pan will bake for 50+ minutes. Smaller cookie scoop meatballs will make approx. 60 meatballs Recipe from thedinnerbeat.com