Classic Meatloaf Meatballs

All the Comfort of Meatloaf in an Easy Meatball Dinner

Classic Meatloaf Meatballs are a cozy, old-fashioned dinner made with ground beef, finely minced onions and green peppers, crushed saltine crackers and a sweet and savory tomato sauce. 

Before You Jump To Recipe

There are a few things I want you to know before you hit that Jump to Recipe button because these little details make a big difference.

• Finely mince your vegetables. You don’t want large pieces of onion and green pepper sticking out of the meatballs. The vegetables should practically disappear into the meat mixture.
• Crush the saltines very finely. They are there to help bind the meatballs and keep them tender, not to provide crunch.
• Do not overmix the beef. Mix everything by hand just until evenly combined. The more aggressively you work ground beef, the more likely you are to end up with dense meatballs.
• Use 80/20 beef if possible. The extra fat helps keep these juicy.
• And finally, make enough sauce. I have updated this recipe to make it saucier than my original version because you are going to want that sauce for your mashed potatoes.

These Are Meatloaf Meatballs, Not Italian Meatballs

Think of these as individual little meatloaves.

Instead of breadcrumbs and Italian seasonings, the meat mixture uses crushed saltine crackers, onions, green pepper and simple seasonings. They are topped with ketchup before baking and then finished in a tangy tomato-based sauce.

They are hearty, nostalgic and very family-friendly.

They are also much easier to portion than traditional meatloaf, which makes them especially useful if you are feeding kids, freezing individual portions or making dinner for another family.

Mincing the Onion and Pepper Is Important

Take a little extra time with the onion and green pepper.

You want both vegetables very finely minced.

This allows them to soften completely while the meatballs bake and distributes their flavor throughout the beef.

Large pieces can make the meatballs harder to shape and can also cause them to break apart.

You don’t need fancy equipment. A sharp knife works perfectly well. Just keep chopping until the pieces are very small.

Don’t Overmix Your Meatballs

This is one of the most important rules whenever you are working with ground meat.

Use your hands to gently combine the beef, crushed crackers, eggs, vegetables, and seasonings.

Stop once everything is evenly distributed.

You are not kneading bread dough.

Overworking ground beef can make the finished meatballs dense and firm instead of tender and juicy.

How Big Should Meatloaf Meatballs Be?

These are meant to be larger than traditional Italian meatballs, but you do not need to get out a ruler.

Divide the mixture into approximately 18 equal portions and gently roll each portion into a ball.

That is a much more reliable method than trying to make every meatball a particular number of inches wide.

Arrange them fairly close together in a 9×13-inch baking dish.

Keeping them somewhat snug in the pan also helps prevent too much moisture from evaporating while they bake.

Let’s Talk About The Sauce

I have updated the sauce for this recipe because I think my original version was a little stingy.

The meatballs themselves are delicious, but one of the best parts of serving these over mashed potatoes is spooning that sweet and savory tomato sauce from the baking dish over everything.

The sauce is made with ketchup, crushed tomatoes, brown sugar, Worcestershire sauce, onion powder, and black pepper.

The crushed tomatoes loosen the ketchup and turn it into more of an actual sauce rather than simply a meatloaf glaze.

The meatballs finish cooking right in it, so the sauce also picks up some of the flavor and juices from the beef.

Double the Sauce If You Are Serving Mashed Potatoes

If your family likes things saucy, double the sauce.

I especially recommend doing this if you are serving the meatballs over mashed potatoes because that extra sauce is basically your gravy.

You do not need to change anything about the meatballs themselves. Simply mix up twice the sauce ingredients.

You can pour enough over the meatballs to finish baking them and warm the remaining sauce separately in a small saucepan on the stove.

This is also a good option if you have people in your family who want different amounts of sauce. Put the extra warm sauce on the table and let everyone add their own.

You Can Make the Sauce Separately

You can also make the sauce completely separately from the meatballs.

Bake the meatballs according to the recipe with the initial little topping of ketchup. While they bake, combine the sauce ingredients in a saucepan and gently simmer until hot and slightly thickened.

Serve the sauce over the finished meatballs rather than baking all of it in the casserole dish.

This method is especially useful if you are meal prepping or freezing the meatballs individually because you can use as much or as little sauce as you need.

It also makes these meatballs surprisingly versatile.

How to Freeze Meatloaf Meatballs Before Cooking

This is probably my favorite way to freeze them because you essentially create your own homemade convenience food.

Prepare and shape the meatballs but do not bake them.

Arrange the raw meatballs on a parchment-lined sheet pan with a little space between each one. Place the entire sheet pan in the freezer until the meatballs are frozen solid.

Once frozen, transfer them to a freezer-safe zip-top bag or container.

Because they were frozen individually first, they won’t freeze into one giant meatball iceberg. You can reach into the bag and take out exactly as many as you need for dinner.

Thaw the amount you need overnight in the refrigerator, place them in your baking dish and proceed with the recipe.

Make the sauce fresh while they bake.

How to Freeze Cooked Meatloaf Meatballs With Sauce

The second option is to make the entire dinner ahead.

Bake the meatballs and sauce completely and allow everything to cool.

Transfer the meatballs along with plenty of sauce to a freezer-safe container. I actually prefer freezing them with the sauce because it helps protect the meatballs from drying out and gives you a nearly complete dinner when you need it.

Freeze them in portions that make sense for your household.

Thaw overnight in the refrigerator and reheat gently, covered, in the oven or in a saucepan on the stove until the meatballs are hot throughout.

Make mashed potatoes and dinner is basically done.

A Great Meal to Bring Someone

These meatloaf meatballs are one of those recipes I would absolutely make for someone who needs a meal.

Maybe they just had a baby, lost someone, are recovering from surgery, are taking care of a family member or are simply going through a difficult week.

You do not have to make every component from scratch, either.

Make a pan of these meatballs with plenty of sauce and bring them with a package of refrigerated mashed potatoes, such as Bob Evans mashed potatoes, that can simply be heated when the family is ready to eat. Add a bag of frozen green beans, peas or corn and maybe a package of dinner rolls.

You have given someone a complete comfort-food dinner without giving them six containers to figure out or a complicated set of reheating instructions.

You can also bring the meatballs frozen with a little note explaining how to thaw and heat them. Then the family doesn’t have to eat your meal immediately if their refrigerator is already full of food people have dropped off.

What to Serve With Meatloaf Meatballs

My first choice will always be Classic Mashed Potatoes. These meatballs, mashed potatoes and that tomato sauce were made for one another.

I have several other potato side dishes that are potato based that would be fantastic. Click the pictures below for the recipes to make this a complete meal.

Easy Potato Sides For Meatloaf Meatballs

Turn Leftovers Into a Meatloaf Meatball Sandwich

Do yourself a favor and save a couple of meatballs.

The next day, gently reheat them with some of the sauce and slightly flatten or slice them.

Pile them onto toasted bread or a sturdy roll and spoon a little extra sauce over the top.

You basically have a meatloaf sandwich without having to slice a meatloaf.

You could keep it classic or add a slice of cheese, some caramelized onions or even a little extra ketchup.

This is one of those leftovers that doesn’t feel like leftovers at all.

More Meatloaf Recipes to Try

If you landed here because you love meatloaf, I have several other versions worth trying.

Classic Meatloaf — The traditional version when you want an actual slice of old-fashioned meatloaf with all the familiar flavors.

Thanksgiving Turkey Meatloaf — My newer turkey meatloaf has all those comforting Thanksgiving flavors without having to make an entire turkey dinner.

Cajun Meatloaf — A great choice when you want classic comfort food with a little more seasoning and personality.

Frequently Asked Questions

Can Meatloaf Meatballs Be Frozen Raw?

Yes. Shape the raw meatballs and freeze them individually on a sheet pan. Once solid, transfer them to a freezer-safe bag. Thaw the amount you need overnight in the refrigerator before baking.

Can I Freeze Cooked Meatloaf Meatballs?

Yes. Cool the cooked meatballs and sauce completely, then freeze them together in an airtight freezer-safe container. Freezing them with sauce helps keep the meatballs moist when reheated.

Can I Double the Sauce?

Absolutely, and I recommend it if you are serving these with mashed potatoes. You can bake some of the doubled sauce with the meatballs and heat the remaining sauce separately for serving.

Can I Make the Sauce Separately?

Yes. Bake the meatballs and gently simmer the sauce ingredients in a saucepan. Spoon the warm sauce over the meatballs when serving.

Why Are My Meatballs Tough?

The most likely culprit is overmixing. Combine the meat mixture gently by hand just until everything is evenly distributed. Overworking ground beef can make meatballs dense.

What Ground Beef Is Best for Meatloaf Meatballs?

I prefer 80/20 ground beef. The additional fat adds flavor and helps keep the meatballs juicy.

Can I Substitute Another Ground Meat?

You can, although leaner meats may produce a slightly drier meatball. Ground turkey or chicken will not behave exactly like 80/20 beef, so watch the cooking time carefully.

How Many Meatballs Does This Recipe Make?

I make approximately 18 large meatballs from two pounds of ground beef. Instead of measuring their diameter, divide the meat mixture into roughly 18 equal portions.

How Do I Know When Meatloaf Meatballs Are Done?

The sauce should be bubbling and the meatballs should be cooked through. For food safety and consistency, ground beef should reach 160°F in the center when checked with an instant-read thermometer.

Can I Make These Ahead?

Yes. You can assemble the meatballs earlier in the day and refrigerate them until you are ready to bake, freeze them raw for future meals, or fully cook and freeze them with the sauce.