Meatloaf Meatballs
Servings: 20 Large Meatballs
Ingredients
- 2 lbs Ground beef
- 2 cups Italian bread crumbs see notes
- 3 Eggs
- 1 cup Ketchup
- 1 large Onion chopped
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Garlic powder
Sauce
- 1 cup Ketchup
- 1/2 cup Brown Sugar see notes
Instructions
- 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.
Sauce
- Cook on medium heat until the sugar is melted and sauce darkens in color and becomes glossy. Drizzle over the meatballs.
Freezing
- You 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.
Video
Notes
- 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