Classic Meatloaf Meatballs
All the Classic Flavor in Ball Form
These Classic Meatloaf Meatballs are a great make ahead meal. Easy enough for weeknights, special enough for weekend.
The ingredients in this recipe are simple and most home cooks will have them on hand in their pantry. You can make these in advance and freeze cooked or uncooked.
They are a delicious recipe that kids will also love. I recommend serving them with my classic mashed potatoes.
My Mashed Potato recipe makes the creamiest and most decadent mashed potatoes with out the addition of things like sour cream or cream cheese.
Mincing Is Key
Make sure to finely mince your green peppers and onions for this recipe. This article explains mincing and how to do it.
This is important so that you have smooth, well cooked, and juicy meatballs.
There is nothing worse than a meatball with all kinds of stuff sticking out of it!
The other important step is to make sure you don’t over mix your meatball mixture. You want it well combined, but not over mixed.
Be sure to mix by hand, as using a mixer will make these tough and not tender.
Also be sure to crush your crackers well! Classic Meatloaf Meatballs are not meant to be crunchy.
Ketchup Is King
I like to use a little ketchup on top of these while baking. In my mind, this seals in the juices and flavor while baking.
You will make a sauce for the final step of cooking that also uses ketchup. It’s perfect on both the meatballs and mashed potatoes.
If you want these more baked you can use just the ketchup and Worcestershire and seasonings. If you want it more saucy, add a 1/2 cup crushed tomatoes from a can to the ketchup mix that you add at the end.
Chewing the Fat
Note that the fat content of the ground beef you use will make a difference in this recipe. I prefer the 80/20 mix for extra juicy balls.
As noted in the written recipe, oven temps vary so make sure you aren’t overcooking these. The size of your meatballs also affects cook time.
Bigger balls, more cook time. Smaller balls, less cook time. Adjust accordingly.
Also do not use a super large baking dish. The meatballs should be more snug in the pan.
The more surface area, the more liquid evaporates when cooking and your meat will dry out.
Classic Meatloaf Meatballs
These meatballs are a classic take on your traditional meatballs. This recipe uses few ingredients, makes a perfectly tender meatball and it is easy to freeze cooked or uncooked.
Ingredients
- 2 lbs of Ground Beef (other Ground Meat can be subbed) I use a 80/20 mix on the beef
- 1 Sleeve of Saltine Crackers, crushed up fine
- 2 Eggs, room temp
- 1 Medium Yellow Onion Minced
- 1 Medium Green Pepper Minced
- A couple of hearty shakes of Garlic Powder
- 3 tablespoon of ketchup
- 1 tablespoon of brown sugar
- 1/4 teaspoon of onion powder
- shake of black pepper
- couple of shakes of worcestershire sauce
- *1/2 cup crushed tomatoes in a can for extra saucy meatballs
Instructions
Looking for another meatball twist? Enjoy Italian Beef Meatballs!
2 Comments
vertalino10
November 19, 2023 at 7:00 pm
Trying your recipe today. It looks great. A couple questions/observations…1) In the picture before you mix it looks like you’ve added black pepper and other seasonings beyond the garlic powder. Do you add more?
2) How many are in your sleeve of saltines? Too many can dry it out so I’m trying not to overdue.
3) You said you use 2 lbs of meat, make 3-4″ meatballs and it creates 18 meatballs. The math doesn’t add up. A 4″ meatball is almost 1/2 lb and 18 wouldn’t fit in a 13×9 pan. I’m going to try 18 meatballs that fit in a 13×9.
Thank you!
Barbara Beckwith
February 7, 2024 at 5:48 pm
My family thought these were great! We had them with rice. Had a few left over and they froze well.