What's the best ground beef for meatloaf meatballs?

For juicy, flavorful meatloaf meatballs, ground beef with an 80/20 fat-to-lean ratio works best. The higher fat content keeps the meatballs moist during cooking and creates a more tender texture. Leaner beef mixtures like 93/7 result in drier, less flavorful meatballs. If you're concerned about excess fat, you can drain any liquid that accumulates in the baking dish during cooking. For a flavor boost, consider using a blend of ground beef and ground pork or veal, which adds complexity to the meatballs while maintaining moisture.

Why do my meatloaf meatballs turn out tough?

Tough meatloaf meatballs usually result from overmixing the ingredients. When you overwork the meat mixture, the proteins become too compacted, creating a dense, rubbery texture instead of a tender one. To avoid this, mix ingredients just until combined—don't continue mixing once everything is evenly distributed. Using a mixer or food processor practically guarantees overmixing, so always mix by hand with a gentle touch. If your meatballs feel tough, next time try mixing less and handling the mixture more gently when forming the balls.

Should I put ketchup on meatloaf meatballs before baking?

Yes, adding ketchup to the top of meatloaf meatballs before baking is recommended for several reasons. The ketchup creates a flavorful glaze as it caramelizes in the oven and helps seal in juices, keeping the meatballs moist during cooking. For best results, spread a thin layer of ketchup over each meatball before placing them in the oven. If you prefer a saucier result, mix 1/2 cup of crushed tomatoes with your ketchup before applying. This simple step adds both flavor and moisture to your finished dish.

How long should I cook meatloaf meatballs?

Cooking time for meatloaf meatballs depends on their size. Standard 1.5-inch meatballs typically require 25-30 minutes in a 375°F oven. If making larger 2-inch meatballs, extend cooking to 35-40 minutes, while smaller 1-inch meatballs may only need 20-25 minutes. Always check for doneness by verifying the internal temperature reaches 160°F with a meat thermometer. Avoid using a very large baking dish, as increased surface area causes more liquid to evaporate, potentially drying out your meatballs before they're fully cooked.

Can I use regular breadcrumbs instead of saltine crackers in meatloaf meatballs?

While saltine crackers are traditional in meatloaf meatballs, you can substitute regular breadcrumbs if needed. For best results, use fine breadcrumbs and reduce the amount slightly—about 3/4 cup of breadcrumbs replaces 1 cup of crushed saltines. The crackers help bind the meatballs while adding moisture, so if using breadcrumbs, consider adding an extra tablespoon of milk or water to maintain the proper moisture balance. Crackers tend to create a lighter texture than breadcrumbs, so expect a slightly denser result with the substitution.

Meatloaf Meatballs: Delicious Family Dinner in 30 Minutes

Name: Meatloaf Meatballs
Prep time: PT-490724H21M11S
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: – 2 pounds ground beef for base and moisture; – 1 sleeve saltine crackers for binding; – 2 eggs for binding and moisture; – 1 medium yellow onion for sweetness and depth; – 1 medium green pepper for crunch and flavor; – garlic powder for savory aroma; – 3 tablespoons ketchup for tanginess and caramelization; – 1 tablespoon brown sugar for sweetness and glaze; – 1/4 teaspoon onion powder for extra zest; – black pepper for seasoning; – Worcestershire sauce for umami and depth; – 1/2 cup crushed canned tomatoes for extra moisture and tomato flavor

Description

🍖 Enjoy a comforting classic with Meatloaf Meatballs that bring juicy, flavorful bites perfect for any meal.
🍽️ This recipe is easy to prepare, offers versatility for freezing or fresh cooking, and pairs beautifully with mashed potatoes or your favorite sides.

Ingredients

– 2 pounds ground beef for base and moisture

– 1 sleeve saltine crackers for binding

– 2 eggs for binding and moisture

– 1 medium yellow onion for sweetness and depth

– 1 medium green pepper for crunch and flavor

– garlic powder for savory aroma

– 3 tablespoons ketchup for tanginess and caramelization

– 1 tablespoon brown sugar for sweetness and glaze

– 1/4 teaspoon onion powder for extra zest

– black pepper for seasoning

– Worcestershire sauce for umami and depth

– 1/2 cup crushed canned tomatoes for extra moisture and tomato flavor

Instructions

1-First Step: Gather and Mix Ingredients In a large bowl, combine 2 pounds ground beef, 1 sleeve of crushed saltine crackers, 2 eggs, 1 finely minced medium yellow onion, 1 finely minced medium green pepper, and about a couple of hearty shakes of garlic powder. Mix by hand until just combined to avoid over-mixing, which can make the meatballs dense. This step ensures even distribution of flavors while keeping the texture light.

2-Second Step: Form the Meatballs Form the mixture into meatballs about 3 to 4 inches in diameter, yielding approximately 18 meatballs. If not cooking immediately, freeze the raw meatballs flat in a bag for later use, which is great for meal prep. Gently shape them to maintain moisture and prevent them from becoming tough.

3-Third Step: Prepare for Baking For fresh cooking, arrange the meatballs snugly in a 9 by 13-inch casserole dish and let them sit at room temperature for 30 minutes. This rest period allows the flavors to meld and helps the meatballs cook evenly. Preheat the oven to 375 degrees Fahrenheit during this time to get ready for baking.

4-Fourth Step: Initial Baking Add a small amount of ketchup on top of each meatball and spread gently, then cover the dish with foil and bake for 35 minutes. This method seals in juices and starts the cooking process without drying out the meat. Check on them halfway if your oven runs hot, adjusting as needed for best results.

5-Fifth Step: Add and Finish with Sauce Prepare a sauce by mixing 3 tablespoons ketchup, 1 tablespoon brown sugar, 1/4 teaspoon onion powder, a shake of black pepper, and a couple of shakes of Worcestershire sauce. If desired, add 1/2 cup crushed canned tomatoes for a saucier texture. Remove the foil, pour the sauce over the meatballs, and bake uncovered for an additional 15 to 20 minutes until firm and bubbling.

6-Sixth Step: Rest and Serve Let the meatballs rest for 10 minutes before serving to allow juices to settle, making them easier to handle. Serve with mashed potatoes and the pan sauce, garnished with dried parsley for a finishing touch. This final step ensures the meatloaf meatballs are at their best, juicy and flavorful.

Notes

🔪 Finely mince green pepper and onion to ensure even cooking and smooth texture.
🥄 Avoid over-mixing the meat mixture to keep meatballs tender.
🍞 Thoroughly crush saltine crackers to prevent a crunchy texture in finished meatballs.

Prep Time: 30 minutes (including resting time)
Baking Time: 50-55 minutes
Cook Time: 55 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 meatball

Keywords: Meatloaf, meatballs, comfort food, classic dinner