Meat Balls

Meat Balls

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup breadcrumbs

  • cup milk

  • cup chopped fresh parsley

  • 1

    large egg

  • 3

    tablespoons Worcestershire sauce

  • 1

    small onion, finely minced

  • 1

    teaspoon chili powder

  • 2

    cloves garlic, grated or finely minced

  • pounds meatloaf mix (ground beef, pork and/or veal)

  • Kosher salt and freshly ground pepper

  • 1

    tablespoon vegetable oil

  • ½

    cup ketchup

  • 1 to 2

    tablespoons packed light brown sugar

  • 1

    tablespoon apple cider vinegar

  • Directions

  • Per serving: Calories 380; Fat 24 g (Saturated 8 g); Cholesterol 111 mg; Sodium 800 mg; Carbohydrate 16 g; Fiber 1 g; Protein 23 g

  • Next Recipe

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Directions

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves. Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side. Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes. Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas. Try making Meatloaf Quesadillas with the leftovers


Nutrition

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