Balsamic Glazed Meatloaf Meatballs
This post may contain affiliate links. Please read my disclosure policy.
These Meatloaf Meatballs take everything you love about a classic, tender meatloaf and turn it into a bite-sized party appetizer. The beef is seasoned with warm spices and Italian herbs, then coated in a rich, sweet-tangy balsamic glaze that bakes into every bite. Balsamic meatballs are juicy, flavorful, and perfect for holidays, potlucks, or game-day spreads. Great to freeze and reheat too!!
Table of Contents
WHY YOU’LL LOVE BALSAMIC MEATBALLS
- Tangy-sweet sauce soaks into the meatballs, then thickens into a sticky glaze.
- Savory and juicy with bold, balsamic flavor.
- Recipe makes about 3 dozen mini meatballs for party snacking.
- Freeze and reheat beautifully for stress-free hosting.
Meatloaf Meatballs
These little meatballs taste just like my family’s award-winning balsamic meatloaf… but in the cutest, easiest appetizer form!
Not only do they bake up tender every time, but the balsamic glaze makes them sticky, sweet, and irresistible.
And let me tell you… these balsamic vinegar meatballs always disappear the minute I put them out. Guests grab one, then go right back for two more.
It’s one of those recipes that feel homemade and cozy, but party-ready at the same time.
INGREDIENT NOTES
- Lean Ground Beef: Gives meatloaf meatballs the best texture. I prefer 85 to 88 percent lean. Leaner beef makes them dry, and fattier beef makes the sauce greasy.
- Italian Breadcrumbs: These help the meatballs hold together and stay moist. Panko works if you want a lighter, fluffier texture, but soak those in milk for a few minutes longer.
- Ground Nutmeg: This is one of those ingredients that solves the “it’s missing something” dilemma. You can’t really taste it, but you’ll notice if it’s not there.
- Balsamic Vinegar: Adds depth and tang to both the meat mixture and the sauce. Choose a mid-range balsamic and not an aged, syrupy one, which will make the glaze too sweet and thick.
- Italian Seasoning: Gives the meatballs full herb flavor. If substituting with individual herbs, use a mixture of basil, oregano, and thyme.
VARIATIONS
Make It Spicy: Add ½ teaspoon crushed red pepper flakes to the meat mixture.
Add Cheese: Mix ½ cup shredded Parmesan into the meat mixture.
Swap In Turkey: Replace ground beef with ground turkey and reduce baking time to about 25 minutes, or until the meatballs reach 165°F.
Meal Version: Shape into smaller (1 ½ tablespoon) meatloaf meatballs, then serve over mashed potatoes with extra glaze.
SERVING SUGGESTIONS
- Pile on a platter or serve warm from a crockpot. Have toothpicks handy either way!
- Spoon meatballs with balsamic vinegar glaze over creamy mashed potatoes or rice.
- Add a side of roasted broccoli or sweet kale salad.
- Serve with other game-day favorites like chicken wings or Red Robin steak fries.
MEATLOAF MEATBALL RECIPE FAQ
Yes, but reduce the baking time to 25 minutes and check for doneness at 165°F.
The sauce starts out thin so it can soak into the meatloaf meatballs, then it thickens during baking to create a glossy glaze.
If you want to create extra on the side for dipping, simmer it in a saucepan until thickened or add a cornstarch slurry to help it along as it cooks.
Sure! Mix and shape the meatballs, then refrigerate up to 24 hours before baking. You can also freeze them for later.
Line them on a sheet pan and freeze until firm, then transfer to a ziptop storage bag and store for up to 3 months. Bake from frozen, adding about 5 minutes to the baking time.
I have been making my balsamic meatloaf since 2005, and the key to transforming that into the perfect meatloaf-style meatballs is getting the moisture balance right.
The breadcrumbs need time to soften in the milk so the meatballs bake up tender instead of dense.
The balsamic glaze starts thin so it can soak into the meat while it cooks, then thickens into a glossy coating by the end of baking.
After testing countless batches over the years, I’ve found that 85 to 88 percent lean ground beef gives the best texture, and pouring the glaze over the meatballs before baking builds rich flavor in every bite.
DONNA’S PRO TIPS
- Use a scoop when portioning out meatballs so they bake evenly.
- Let the meat mixture rest for 3-5 minutes before rolling. This allows the breadcrumbs to hydrate fully.
- Spoon extra glaze over meatloaf meatballs halfway through baking for deeper flavor.
- For even browning, avoid crowding the pan.
- Double the sauce if you love extra glaze for dipping.
TOOLS NEEDED
- 9×13-inch Baking Dish: For baking meatloaf meatballs with balsamic vinegar glaze.
- Mixing Bowls: A large one for the meat mixture and a medium one to mix the sauce.
- Whisk: Ensures the sauce is smooth and well-mixed.
- 1-Tablespoon Scoop: Keeps all of the balsamic meatballs the same size.
- Measuring Cups and Spoons: Accuracy creates the right balance of textures and flavors.
- Instant-Read Thermometer: Meatballs are done when they reach an internal temp of 165°F
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Favorite Meatball Recipes
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Bite-size balsamic-glazed meatloaf meatballs perfect for parties.
- Tender interior from milk-soaked breadcrumbs with bold Italian seasoning.
- Baked in sauce for extra flavor, then glazed before serving.
- Yield is 32–40 mini meatballs; larger size option provided with adjusted bake time.
- Freeze well and reheat beautifully for make-ahead hosting.
Balsamic Glazed Meatloaf Meatballs
Ingredients
- 1 pound lean ground beef, I use 85-88% lean
- 1 cup Italian bread crumbs
- 1/2 cup whole milk
- 2 large eggs
- 2 tablespoons ketchup
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons Italian seasoning
Balsamic Sauce
- 1 cup ketchup
- 1/4 cup balsamic vinegar
- 1/4 cup packed brown sugar
- 1 cup water
Instructions
- PREPARE OVEN: Preheat the oven to 350°F. Lightly coat a 9×13 baking dish with nonstick spray.
- MIX MEATBALL BASE: In a large bowl, add 1 pound lean ground beef, 1 cup Italian bread crumbs, 1/2 cup whole milk, 2 large eggss, 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, 1/2 teaspoon ground nutmegg, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon kosher salt, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 2 tablespoons Italian seasoning. Mix gently with your hands until combined. Do not overwork.
- SHAPE MEATBALLS: Scoop 1-tablespoon portions and roll into balls. Place them in the prepared 9×13 baking dish in a single layer. Set aside.
- MAKE SAUCE: In a medium bowl, whisk together 1 cup ketchup, 1/4 cup balsamic vinegar, 1/4 cup packed brown sugar, and 1 cup water until smooth.
- BAKE: Pour the balsamic sauce evenly over the meatballs. Bake for 30 minutes, or until the meatballs reach 165°F.
- GLAZE: Spoon some of the hot sauce from the pan over the meatballs to glaze them before serving.
- SERVE: Serve warm with toothpicks for easy grabbing.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2012 updated and republished December 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I can see why these are so popular at your house, they sound and look fantastic Donna!
meatballs- oh how wonderful they are- perfect on pasta, bread but even better by themselves and yours look delicious
it's nice
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.
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!!
I loved the flavor of the balsamic sauce but the meatballs had a little too much breadcrumbs as written, at least for our household.
For our 2 son-in-loves I added diced Jalapeno peppers in my mixture and they absolutely devoured them.
We are so happy to hear that, Colleen!! I'm so glad they enjoyed it!!
This comment has been removed by a blog administrator.
Wow this is different. Sounds really good.
Thanks, Susan! Hope you enjoy it!!
1 pound of meat makes 60 meatballs? I just want to make sure I am making these correctly and following the recipe. It is 1 pound of meat and 1 cup of Italian bread crumbs? Does all the sauce get poured onto the meatballs before baking? My other meatball recipe that I make often has the meatballs being cooked for an hour at 325 degrees. Do these only get cooked for 30 minutes, do they ever get turned during the cooking process? Thank you! I hope to try this recipe soon, just want to make sure I am clear on the instructions before making the meatballs and sauce.
Great meatballs and so easy to make!
These are soooo delicious. This recipe makes a strong and solid case about NEVER buying store bought meat balls. The first time I made this, I followed the recipe exactly. Next time, I made the meatballs and poured a Costco Hawaiian BBQ Sauce over them and baked as instructed. Both times-wow. Easy and fast to make, these make a great appetizer. Thanks TSRI for another great recipe!