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closeup of meatloaf meatballs smothered in balsamic glaze
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5 stars from 2 reviews

Balsamic Glazed Meatloaf Meatballs

Balsamic Meatloaf Meatballs are a poppable appetizer based on our #1 balsamic glazed meatloaf recipe!! Moist, flavorful and SO addictive!
Author: Donna Elick
Servings: 32 -40 appetizer meatballs (1 tablespoon each)
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

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 9x13 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 9x13 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.

Notes

Make-Ahead: Shape the meatballs up to 24 hours in advance. Store covered in the refrigerator. Bake just before serving.
Storage: Store cooked meatballs in an airtight container for up to 4 days. Keep the glaze and meatballs together so they stay moist.
Reheating: Warm gently in a saucepan over medium-low heat or in a 300°F oven for 10 to 12 minutes. Add a splash of water if the glaze thickens too much.
Freezing: Freeze cooked meatballs and glaze for up to 3 months. Thaw overnight in the refrigerator, then reheat until warmed through.
Shortcut Tip: Double the glaze if you like extra sauce for dipping or drizzling.
Serving Tip: These taste best when served warm with toothpicks for easy grabbing.
• For larger meatballs (1 ½ tablespoons each), bake 35 to 40 minutes or until 165°F internally. Yield will be about 20 to 24 meatballs.

Nutrition

Serving: 5 meatballs | Calories: 158cal | Carbohydrates: 20g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 479mg | Sugar: 11g | Fiber: 1g | Calcium: 63mg | Iron: 2mg