Monday, November 5, 2012

Balsamic Glazed Meatloaf Meatball Poppers

We love meatballs.  Well, who doesn't.  They are incredible and multi purpose.  Appetizers, snacks, meals.  Italian, Mexican, Asian, any flavor you like can inspire a meatball.

This meatball is a family favorite.
Well, of course the recipe that the meatballs were adapted from certainly is.  The meatloaf that inspired this recipe was a family staple.  Literally I would make it every Sunday.  Portion it out into 4 ounce portions and Chad would eat it for lunch all week.  He did this for quite some time.  He  loves it that much.  At some point I informed him we was affecting my creativity by eating the same thing everyday.  He was happy to encourage my creativity and try different things for lunch. 

So, when we were talking meatballs, we both knew these would be a hit.  Awesome for tailgating, appetizers or served along side your favorite pasta, rice or potato this is a winner.  You are going to love it. 


Whoa!  Check out this amazing meatball lineup!  Click on the image or the link to open link in a new window.

Sweet and Sour Meatball Poppers - perfect for every party or any dinner. So good, you can't stop poppin' 'em! Simple and delicious.

Packed with 3 Italian cheeses, these Cheesy Mozzarella Stuffed Meatballs are deliciously fun to eat!

Munchkin Meatballs: Baked Turkey and Vegetable Meatballs. The perfect way to get more veggies into your toddlers meals. Moist & flavorful!

My go-to meatball recipe. These Baked Italian Meatballs have been our favorite for many years.  I am sure you will love them too!  This was one of the first recipes I shared on TSRI.  Guess it is time to update the picture.

Balsamic Glazed Meatloaf Poppers
makes 60 meatloaf meatball poppers

1 pound lean ground beef
1 cup Italian bread crumbs
½ cup milk
2 tablespoons ketchup
1 tablespoons balsamic vinegar
½ teaspoon ground nutmeg
½ teaspoon fresh ground black pepper
½ teaspoon kosher salt
1 teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons Italian seasoning
2 large eggs
1 recipe Balsamic Sauce (recipe to follow)

Preheat oven to 350°F.

In a large bowl add beef, bread crumbs and milk.  Pouring milk directly over bread crumbs.  Add ketchup, egg, balsamic vinegar and your spices.  Combine well with hands, do not overwork the meat mixture.

Form into 1 tablespoon balls, using a scooper or make meatballs about 1” balls.  Place in a 9"x13" baking dish.  Cover with balsamic sauce. Bake for 30 minutes.

Balsamic Sauce
1 cup ketchup
¼ cup balsamic vinegar
¼ cup brown sugar, packed
1 cup water

Combine ingredients in a medium bowl.  Whisk to combine well. Set aside until needed.

Click here for a printable version of this recipe - The Slow Roasted


  1. I can see why these are so popular at your house, they sound and look fantastic Donna!

  2. meatballs- oh how wonderful they are- perfect on pasta, bread but even better by themselves and yours look delicious

  3. I'm a terrible cook, and I'm not fond of meatballs, but this recipe sounded so good that I made them. They were easy to assemble, baked up quickly and the hub and I agree they taste great. He's still complementing me, and dinner was over an hour ago! Thanks for this recipe, I'm looking forward to more meatballs in the future.

  4. These sound simply delicious! I can see why you call them poppers...I'd be popping them right in my mouth like I was eating a bowl of popcorn. I pinned your Balsamic Meatloaf recipe and am pinning this too!!

  5. I loved the flavor of the balsamic sauce but the meatballs had a little too much breadcrumbs as written, at least for our household.


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