Description
These Tender Meatloaf Meatballs with Onion-Ketchup Gravy recipe is a delightful twist on the timeless classic of meatloaf. While traditional meatloaf is baked in a loaf shape, this meatloaf recipe takes the familiar flavors and transforms them into savory, bite-sized meatballs. This adaptation not only adds a fun and visually appealing twist, but also allows for faster cooking and even more surface area to soak up the rich, flavorful gravy.
Ingredients
Scale
- 1 pound ground meatloaf mix (beef, veal and pork)
- 1 pound 80/20 ground beef
- 3 slices bread
- 1/2 cup heavy whipping cream
- 1/4 onion, minced
- 1 carrot, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup ketchup
- 1 tablespoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon olive oil
FOR THE ONION-KETCHUP GRAVY:
- 1 small white or yellow onion, sliced thin
- 2 tablespoons flour
- 3/4 cup chicken stock or water
- 2 cups ketchup
- 1/2 cup water
Instructions
- Tear the bread into pieces and add to a large mixing bowl.
- Pour in the heavy cream. Mix. Soak the bread for about 5 minutes.
- Add in the minced onion, carrots, meatloaf mix, ground beef, salt, pepper, ketchup, mustard and Worcestershire sauce.
- Gently mix with your hands to combine. Try not to over mix.
- Form the meat mixture into meatballs.
- Heat up the olive oil in a pot.
- Fry the meatballs until they are cooked through and seared perfectly. Do this in batches. Transfer the meatballs to a plate as they finish.
- Once all meatballs have been cooked, drain all but 2 tablespoons of the grease. Try to leave those browned bits.
- Add in the onions. Sauté for a few minutes to soften.
- Sprinkle with the flour. Allow the raw flour taste to cook off for a few minutes.
- Deglaze with chicken stock or water. Scraping up the bits on the bottom.
- Turn up the heat.
- Add in the ketchup and water. Mix. If they gravy seems too thick, add a touch more water.
- Bring to just under a boil then turn down the heat to a simmer.
- Simmer for 10 minutes.
- Add the meatballs back to the pot along with any juices.
- Allow them to heat through a few minutes.
- Serve on top of creamy mashed potatoes.
- ENJOY!
Notes
- 1/2 cup breadcrumbs and 1 egg can be substituted for the bread soaked cream (although I highly recommend the cream-soaked bread)
- replace the cream with milk
- mincing the onions and carrots allows you to directly add them to the meat mixture without sautéing to soften first
- do not overmix the meat mixture so as to avoid dense meatballs
- make sure the oil is hot prior to adding the meatballs
- fry at least half of the meatballs to make the gravy
- sear the meatballs in batches (I fried half of them and baked the other half in a 375° oven for 10 minutes)
- simmer the gravy for at least 10 minutes
- see post for additional notes and tips
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: American, Comfort Food