These Meatloaf Meatballs are tender, juicy, and will be on the table in under an hour! Made with a mixture of ground beef and pork, they’ve got that classic meatloaf flavor in bite-size form.
Let’s face it. Not everyone is a fan of meatloaf. That is, however, until you turn it into meatballs!
Meatloaf Meatballs Recipe Summary
- Classic Meatloaf Flavor: Ground beef and pork are combined with breadcrumbs, milk, eggs, and Worcestershire for that traditional meatloaf taste.
- Oven-Baked Simplicity: The meatballs bake on a sheet pan at 400°F, making them easy to cook all at once.
- Soft and Juicy Texture: Milk-soaked breadcrumbs and sautéed onions help keep the meatballs tender.
- Sweet-Tangy Glaze: A quick mix of ketchup, brown sugar, and Worcestershire creates the signature meatloaf-style topping.
- Family-Style Batch: Makes about 24 meatballs, enough for 4–6 servings or leftovers.
This meatloaf meatball recipe is one that both kids and adults can get behind. It’s full of flavor and pairs well with a variety of side dishes, so you can serve it a little differently each time you make it.
For more meatball recipes, check out my Asian turkey meatballs and cranberry meatballs next.
Why You Will Love This Recipe
- Classic Flavor: These meatloaf mix meatballs are made with ground beef and pork, garlic and onion, ketchup and Worcestershire sauce, and a tangy-sweet glaze for a traditional meatloaf taste in ball form.
- Quicker than Meatloaf: Because they’re smaller, these meatballs bake up much faster than a whole meatloaf.
- Family-Friendly: Who doesn’t love a juicy meatball? Even meatloaf haters will approve of this meatball version!
Ingredients
- Ground Meat: I used a combination of ground beef and pork as the base for the meatballs, which is a traditional meatloaf mixture. If you’ve got ground beef leftover after making these, try my cheeseburger tacos next.
- Breadcrumbs: Work as a binder and help keep the meatballs moist. Be sure to use plain breadcrumbs, not seasoned ones.
- Whole Milk: Adds moisture and helps create a tender texture.
- Eggs: Act as a binder, helping the meatballs hold their shape while baking.
- Ketchup: Adds a sweet and tangy flavor to the mixture.
- Worcestershire Sauce: Provides umami flavor and enhances the richness of the meat.
- Glaze: A tangy-sweet blend of ketchup, Worcestershire sauce, and brown sugar are brushed on top of each meatball before baking for that signature meatloaf finish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use your favorite gluten-free breadcrumbs or pulse gluten-free oats in a food processor for a similar texture. You’ll also need to use a gluten-free Worcestershire sauce that doesn’t contain malt vinegar.
- Dairy-Free: Swap whole milk for unsweetened, unflavored non-dairy milk, such as soy or oat milk.
- Italian-Style: Replace the ketchup and Worcestershire in the meat mixture with tomato sauce and sprinkle in a bit of Italian seasoning. Brush the tops with tomato sauce instead of the glaze.
How to Make Meatloaf Meatballs
To get started making this meatloaf meatballs recipe, preheat your oven to 400°F and line a baking sheet with parchment paper or non-stick aluminum foil.
Step 1: Saute onion and garlic. Cook the onion in a skillet over medium heat with a pinch of salt for 4-5 minutes. Add the garlic and cook for another 30 seconds. Remove from the heat.
Step 2: Combine eggs and milk. Add the eggs and milk to a mixing bowl and whisk until smooth.
Step 3: Add remaining meatball ingredients. Add the ground meat, breadcrumbs, sauteed aromatics, ketchup, Worcestershire sauce, and seasonings.
Step 4: Mix together. Use your hands to mix everything together until well combined, avoiding overmixing.
Step 5: Roll into balls. Form the mixture into 1 ½-inch balls and place them on the prepared baking sheet.
Step 6: Top with glaze. Add the glaze ingredients to a bowl and stir to combine. Brush each meatball with some of the glaze.
Step 7: Bake and Serve. Place the meatballs into the preheated oven and bake for 20-22 minutes. Allow the meatballs to rest for 5 minutes, then serve as desired. Enjoy!
Expert Tips
- Beat the eggs first: Whisking the eggs with the milk allows for even distribution, so you don’t have pockets of egg in the finished meatballs.
- Chop finely: Chopping the garlic and onion very small ensures they soften properly during baking and prevents you from biting into large pieces in the cooked meatballs.
- Don't overmix: Avoid mixing the meat mixture too much. Mix just long enough to combine all the ingredients. Too much handling can make the meatballs tough.
- Store in an airtight container: Leftover meatballs will keep for up to 4 days when stored in an airtight container in the fridge. They can be reheated in a 300°F oven or in the microwave in 30-second intervals until warmed through.
Serving Suggestions
- Meatloaf and mashed potatoes are a classic combination! Whip up a batch of traditional mashed potatoes or try these purple mashed potatoes to change things up.
- Don’t forget your veggies! Serve the meatballs with a side of roasted Brussels sprouts and sweet potatoes or oven roasted green beans.
- Make meatloaf meatball sandwiches with these homemade hot dog buns and serve with French fries or these honey roasted parsnips for a healthier alternative.
Meatloaf Meatballs Recipe FAQs
Improper mixing or inaccurate measuring can cause meatballs to crumble and fall apart. Be sure you’re using the correct amount of breadcrumbs and that the ingredients are well incorporated without overmixing.
Yes! For best results, I recommend freezing them without the glaze, as the glaze can separate when thawed or become too sticky. Allow the baked meatballs to cool, then place them on a parchment-lined baking sheet in a single layer in the freezer until solid (about 1-3 hours). Transfer to a freezer-safe container or bag and freeze for 2-3 months. Thaw overnight in the refrigerator. Make and add the glaze, then warm in the oven.
Meatloaf meatballs usually turn out dry when the meat mixture doesn’t have enough moisture or fat. Using very lean meat, skipping ingredients like eggs, milk, or breadcrumbs, or overbaking can all lead to a drier texture. To keep them tender, use ground beef with some fat (around 80/20), don't leave out any ingredients in my recipe, and cook just until the internal temperature reaches 160°F.
Yes, ground turkey works well for meatloaf, meatballs and makes a lighter alternative to beef. Because turkey is leaner, it helps to add extra moisture to the mixture, such as an additional splash of milk, a bit more finely diced onion, or some extra ketchup or Worcestershire sauce. Use ground turkey that isn’t extremely lean when possible, and cook the meatballs until they reach an internal temperature of 165°F for the best texture and flavor.
More Easy Ground Beef Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Meatloaf Meatballs
Ingredients
- 1 pound ground beef 85/15
- ½ pound ground pork
- 1 cup plain breadcrumbs
- 2 large eggs
- ½ cup whole milk
- ½ small yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Heat a small skillet over medium heat and sauté the diced onion with a pinch of salt until soft and translucent, about 4–5 minutes, then add the garlic and cook for 30 seconds more before removing from heat to cool slightly.
- In a large bowl, whisk together the eggs and milk until smooth.
- Add the ground beef, ground pork, breadcrumbs, sautéed onion mixture, ketchup, Worcestershire sauce, salt, and pepper to the bowl.
- Gently mix with your hands just until combined, being careful not to overmix.
- Scoop and roll the mixture into 1½-inch meatballs and place them evenly spaced on the prepared baking sheet.
- In a small bowl, stir together the ketchup, brown sugar, and Worcestershire sauce for the glaze.
- Brush or spoon the glaze over each meatball.
- Bake for 20–22 minutes, or until the internal temperature reaches 160°F.
- Let rest for 5 minutes before serving.
Notes
- Be sure to chop the onion and garlic very small to avoid large chunks throughout the meatballs.
- Ensure the ingredients are well distributed throughout the meat mixture so the meatballs bake up properly without falling apart.
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.