Savory Meatloaf Meatballs
Tender, flavorful meatballs that combine the comfort of traditional meatloaf with convenient bite-sized portions. Perfect for busy weeknights and loved by kids and adults alike.
Ingredients
- 2 pounds ground beef 80/20 mix preferred
- 1 sleeve saltine crackers finely crushed
- 2 eggs room temperature
- 1 medium yellow onion minced
- 1 medium green bell pepper minced
- Generous shakes garlic powder
- 3 tablespoons ketchup
- 1 tablespoon brown sugar
- 1/4 teaspoon onion powder
- Dash black pepper
- Few shakes Worcestershire sauce
- 1/2 cup canned crushed tomatoes
Instructions
- Preheat oven to 400°F. In a large mixing bowl, combine finely crushed saltine crackers with room temperature eggs. Let sit for 2-3 minutes to soften crackers.
- Add minced onion, minced green bell pepper, garlic powder, onion powder, and black pepper to the bowl. Mix gently with a fork to distribute seasonings evenly.
- Add ground beef, ketchup, brown sugar, and Worcestershire sauce. Using clean hands or large spoon, gently mix until just combined. Avoid overmixing.
- Fold in crushed tomatoes for extra moisture and flavor. Mixture should hold together when squeezed but not feel dense.
- Using clean hands or ice cream scoop, form mixture into 16-20 meatballs, roughly 2-3 tablespoons each. Place on lined baking sheet with space between each.
- Bake for 12-15 minutes, or until internal temperature reaches 165°F. Meatballs should be golden brown on outside and fully cooked through.
Notes
Use 80/20 ground beef for best flavor and juiciness
Room temperature eggs blend more easily and create better texture
Don't overmix the meat mixture to avoid tough meatballs
Let mixture rest in refrigerator for 15-20 minutes before shaping for easier handling
Use meat thermometer to ensure 165°F internal temperature
Can substitute ground turkey (use 85/15) but add extra seasonings
Breadcrumbs, crushed Ritz crackers, or quick oats can substitute for saltines
Store in refrigerator up to 4 days or freeze up to 3 months
Serve with mashed potatoes, egg noodles, or rice
Room temperature eggs blend more easily and create better texture
Don't overmix the meat mixture to avoid tough meatballs
Let mixture rest in refrigerator for 15-20 minutes before shaping for easier handling
Use meat thermometer to ensure 165°F internal temperature
Can substitute ground turkey (use 85/15) but add extra seasonings
Breadcrumbs, crushed Ritz crackers, or quick oats can substitute for saltines
Store in refrigerator up to 4 days or freeze up to 3 months
Serve with mashed potatoes, egg noodles, or rice
