Description
Irresistible meatloaf meatballs with a savory blend of flavors and a sticky-sweet ketchup-brown sugar glaze, perfect for cozy dinners and gatherings.
Ingredients
Scale
- 2 pounds ground beef (80/20 blend recommended)
- 1 sleeve finely crushed saltine crackers (about 40–50g crushed; adjust to texture)
- 2 room temperature eggs
- 1 medium yellow onion, minced
- 1 medium green bell pepper, minced
- 1/2 teaspoon garlic powder (or to taste)
- 3 tablespoons ketchup
- 1 tablespoon brown sugar
- 1/4 teaspoon onion powder
- Dash of black pepper (to taste)
- 1 teaspoon Worcestershire sauce
- 1/2 cup canned crushed tomatoes (drained a little if very watery)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, crushed saltines, eggs, minced onion, and minced green bell pepper. Add the garlic powder, ketchup, brown sugar, onion powder, black pepper, Worcestershire sauce, and crushed tomatoes.
- Mix gently by hand until just combined; do not overmix.
- Form the mixture into golf ball–sized meatballs (about 1½ inches in diameter) and place them on the prepared baking sheet, spaced about 1 inch apart.
- Optional: Brush the tops with an extra tablespoon of ketchup mixed with a teaspoon of brown sugar for a glossy finish.
- Bake for about 50 minutes, or until the internal temperature of the largest meatball reaches 160°F (70°C).
- Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.
Notes
Avoid overmixing to maintain texture. If using turkey, confirm internal temperature reaches 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 10g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 100mg