Old Fashioned Meatloaf Meatballs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs. Ingredients:
1 teaspoon olive oil |
3 celery ribs, finely chopped |
1/4 cup carrot, grated |
1/2 large onion, finely chopped |
1 lb lean ground beef |
1 lb lean ground chicken (can substitute lean ground turkey) |
1 tablespoon worcestershire sauce, divided |
1/2 cup italian seasoned breadcrumbs |
1/3 cup ketchup |
2 teaspoons creole seasoning (tony chachere's original creole seasoning) |
1 teaspoon all purpose greek seasoning (cavender's all purpose greek seasoning) |
1 teaspoon garlic powder |
2 large egg whites, lightly beaten |
1 (8 ounce) can tomato sauce |
2 tablespoons chili sauce, heinz |
1 tablespoon ketchup |
1 tablespoon light brown sugar, packed |
1 teaspoon worcestershire sauce |
1/8 teaspoon crushed red pepper flakes (optional) |
Directions:
1. Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
2. Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 2 meatballs using an ice cream scoop. Place the meatballs in a foil lined baking dish and bake for 30 minutes at 350 degrees.
3. Stir together 1 tablespoon Worcestershire sauce, tomato sauce, brown sugar, chili sauce, 1 tablespoon ketchup and red pepper flakes until blended; pour evenly over meatballs, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
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