Savory Meatloaf Meatballs

Here’s my tried-and-true meatloaf meatballs recipe, combining the cozy comfort of traditional meatloaf with the fun, convenient shape of meatballs. They’re made with a mix of ground beef, fresh herbs, and my grandmother’s special blend of seasonings.

These meatballs have become my go-to dinner solution on busy weeknights, and my kids actually cheer when they see them on the table. I usually make a double batch because they disappear so quickly – plus, they’re perfect for next-day sandwiches!

What Kind of Ground Beef Should I Use?

For these meatloaf meatballs, an 80/20 ground beef mix (that’s 80% lean meat to 20% fat) is your best bet. While you might be tempted to go with a leaner mix like 90/10, the extra fat in 80/20 helps keep your meatballs juicy and adds lots of flavor. If you’re making a trip to the store, look for ground beef that’s bright red in color and feels slightly firm but not hard. You can also mix things up by using half ground beef and half ground pork, or even try ground turkey if you’re looking to lighten things up – just keep in mind that turkey will give you a different texture and might need a bit more seasoning to match the richness of beef.

Options for Substitutions

This recipe is pretty forgiving and offers lots of room for swaps. Here’s what you can change up:

• Ground beef: While the recipe calls for 80/20 ground beef, you can use a mix of ground meats – try half pork and half beef, or even ground turkey. Just keep in mind that if using leaner meats like turkey, your meatballs might be a bit drier.
• Saltine crackers: No saltines? No problem! You can use plain breadcrumbs, crushed Ritz crackers, or even quick oats as your binder. Use about 1 cup of any of these alternatives.
• Bell pepper: Green bell pepper can be switched out for red, yellow, or orange bell peppers. You can also skip it entirely if peppers aren’t your thing.
• Ketchup: For the same tangy-sweet flavor, you can use tomato paste mixed with a bit of honey or maple syrup. BBQ sauce works great too, just reduce the brown sugar since BBQ sauce is already sweet.
• Eggs: If you need an egg substitute, try using 1/4 cup of milk mixed with 2 tablespoons of mayo per egg – this helps keep the meatballs moist and bound together.
• Crushed tomatoes: You can use tomato sauce or even marinara sauce instead. If using marinara, you might want to reduce the amount of seasonings since it’s already flavored.

Watch Out for These Mistakes While Cooking

The biggest challenge when making meatloaf meatballs is overmixing the meat mixture, which can lead to dense, tough meatballs – instead, mix just until the ingredients are combined and stop as soon as everything looks evenly distributed. Another common mistake is making the meatballs too large or uneven in size, so use an ice cream scoop or measure about 2-3 tablespoons per meatball to ensure they cook evenly and completely. To prevent your meatballs from falling apart while cooking, make sure your eggs are at room temperature and don’t skip the resting time – letting the mixture chill in the refrigerator for 30 minutes helps the binding ingredients work their magic. For the juiciest results, avoid pressing or squeezing the meatballs too firmly when shaping them, and remember to leave some space between each meatball in the pan so they can brown properly rather than steam.

What to Serve With Meatloaf Meatballs?

These hearty meatloaf meatballs are perfect for serving over a bed of creamy mashed potatoes, which helps catch all that tasty sauce. If you’re not in the mood for potatoes, try them over egg noodles or rice – both work great for soaking up the flavors. For a complete meal, I like to add a simple veggie side like roasted green beans, steamed broccoli, or a crisp garden salad. And don’t forget some warm dinner rolls or crusty bread on the side to mop up any extra sauce left on your plate!

Storage Instructions

Keep Fresh: These meatloaf meatballs stay good in an airtight container in the fridge for up to 4 days. I like to keep the sauce separate if I’m planning to eat them throughout the week – this helps prevent them from getting too soft.

Freeze: These are perfect for batch cooking! Let them cool completely, then place them on a baking sheet and freeze until solid (about 1-2 hours). Transfer to a freezer bag and they’ll keep for up to 3 months. You can freeze them with or without sauce – totally up to you!

Reheat: To warm them up, pop them in the microwave for 1-2 minutes, or heat them in a covered pan with a splash of water over medium-low heat. If they’re frozen, thaw them overnight in the fridge first. The oven works great too – about 15 minutes at 350°F will do the trick.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 100-120 g
• Fat: 80-90 g
• Carbohydrates: 70-80 g

Ingredients

• 2 pounds ground beef (or substitute with other ground meats, using 80/20 beef mix)
• 1 sleeve finely crushed saltine crackers
• 2 room temperature eggs
• 1 medium yellow onion, minced
• 1 medium green bell pepper, minced
• Generous shakes of garlic powder
• 3 tablespoons ketchup
• 1 tablespoon brown sugar
• 1/4 teaspoon onion powder
• Dash of black pepper
• A few shakes of worcestershire sauce
• *1/2 cup canned crushed tomatoes for extra saucy meatballs

Step 1: Prepare the Meatball Mixture

In a large bowl, combine ground beef with finely minced onions and peppers.

Add crushed saltines, eggs, and garlic powder.

Mix just until combined, taking care not to overmix, as this can make the meatballs dense.

Aim for a uniform mixture while gently combining the ingredients.

Step 2: Form and Rest the Meatballs

Roll the mixture into meatballs, approximately 3 to 4 inches in diameter.

You should get about 18 meatballs from the mixture.

If you wish to freeze them for later, freeze them flat on a tray, then transfer them to a Ziploc bag.

If cooking immediately, place the meatballs in a 9 x 13 casserole dish and allow them to rest on the counter for 30 minutes.

Step 3: Initial Baking

Preheat your oven to 375 degrees Fahrenheit.

Place a small squirt of ketchup on top of each meatball and spread it across the top carefully.

Cover the casserole dish with foil and bake the meatballs in the preheated oven for about 35 minutes.

Step 4: Prepare the Sauce

While the meatballs are baking, prepare the sauce by whisking together ketchup, brown sugar, onion powder, black pepper, and Worcestershire sauce in a bowl.

For a saucier dish, you can add 1/2 cup of crushed tomatoes with juice to the mixture.

Step 5: Add Sauce and Final Bake

After the initial baking, carefully uncover the casserole dish and pour the prepared sauce over the meatballs.

Return the dish to the oven and bake for an additional 15 to 20 minutes, uncovered.

Keep an eye on the meatballs to ensure they do not overcook, especially if using an electric oven.

Step 6: Serve and Enjoy

Once the meatballs are slightly firm and the sauce is bubbling, remove them from the oven and let them rest for about 10 minutes.

Serve the meatballs with mashed potatoes, topped with the flavorful sauce from the pan.

Sprinkle dried parsley on top for a finished touch.