Recipe: “Second Only to My Meatloaf” Meatballs
Description: These meatballs, affectionately named “Second Only to My Meatloaf” Meatballs, are a delightful variation inspired by my daughters’ love for my classic meatloaf recipe. Perfect for weeknight dinners or anytime you crave a comforting meal, these meatballs capture the essence of traditional meatloaf in a bite-sized form, making them ideal for kids and adults alike.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 – 1 1/2 | pounds ground beef |
| 1/2 | cup oatmeal |
| 1 | onion, finely chopped |
| 1 | egg |
| 1/2 | cup milk |
| 1 | teaspoon salt |
| 1 | tablespoon ketchup |
| 2 | tablespoons vinegar |
| 1 | teaspoon salt |
| 1/2 | cup sugar |
| 2 | tablespoons prepared mustard |
Sauce Ingredients:
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup vinegar
- 1 tablespoon mustard
Instructions:
-
In a large mixing bowl, combine the ground beef, oatmeal, finely chopped onion, egg, milk, salt, ketchup, vinegar, sugar, and prepared mustard. Mix until all ingredients are well incorporated.
-
Shape the mixture into balls, roughly the size of golf balls. This should yield approximately 12-18 meatballs, depending on size preference.
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Preheat your oven to 350°F (175°C). Place the shaped meatballs in a shallow baking dish, ensuring they are evenly spaced and not touching each other.
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In a separate bowl, prepare the sauce by combining the ketchup, brown sugar, vinegar, and mustard. Stir until the sugar is dissolved and all ingredients are well combined.
-
Pour the sauce evenly over the meatballs, ensuring they are well coated.
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Bake the meatballs in the preheated oven for 45 minutes to 1 hour, or until the sauce is caramelized and the meatballs are cooked through. The internal temperature of the meatballs should reach 160°F (71°C).
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Once cooked, remove the meatballs from the oven. The sauce should be thick and sticky, but the meatballs should not be dry.
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Serve the meatballs hot, garnished with chopped parsley or grated cheese if desired.
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These meatballs can also be made ahead of time and frozen for later use. Simply shape the meat mixture into balls, freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container. When ready to cook, place the frozen meatballs in a baking dish, cover with sauce, and bake as directed. Adjust the baking time as needed when cooking from frozen.
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While I’ve never tried it with this recipe, using a slow cooker (crockpot) could be a convenient option for cooking these meatballs. Simply place the meatballs and sauce in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until cooked through and the sauce is caramelized.
Enjoy these “Second Only to My Meatloaf” Meatballs as a satisfying and flavorful meal that’s sure to become a family favorite! 🍽️
