Meatloaf Meatballs
We love meatloaf around here but dang it takes so long in the oven. I have seen some cool thing where you cook your potatoes and meatloaf at the same time in the Instant Pot, haven’t tried it yet but wow, mind blowing! My kids also love meatloaf but on crazy days, there is no way I can have a meal that takes an hour or more to cook. Meatloaf meatballs is the answer, they cook for 20 minutes and taste exactly like the real deal, plus they are stinking adorable. I made some mashed potatoes but if you are really in a pinch for time, use one of those pre-made taters and a bag of frozen steamer veggies for an awesome meal the whole family will love. You can prep these ahead of time too, just cook the meatballs without the ketchup on top and freeze them in a bag. Then thaw and bake with a squirt of ketchup for an even easier night. They are low carb, keto, whole30, gluten free, dairy free, and you will love them!
Meatloaf Meatballs
1 Tablespoon oil
1/2 onion, diced finely
1 bell pepper, diced finely
3/4 cup carrots, finely diced
1 pound ground beef
1 teaspoon oregano
1 teaspoon dried parsley
1 teaspoon salt + more to taste
1 teaspoon pepper + more to taste
1/4 cup ketchup + more for topping
2 teaspoons granulated garlic
3/4 cup almond flour
2 eggs
1 Tablespoon Dijon mustard
- Preheat oven to 400 and line a baking sheet with parchment paper or silicone mat.
- Heat a skillet on medium-high heat, once hot, add the oil and the onions, peppers, and carrots. Sprinkle a little salt and pepper. Cook until the carrots are tender and the onions are translucent. Remove from heat and pour into a bowl. Let cool in the freezer for about 5 minutes.
- Once the vegetables have cooled slightly, add the remaining ingredients to the bowl and mix until all combined.
- Use a scoop or spoon to portion out meatballs, rolling them between oiled hands and place on the prepared baking sheet.
- Once all rolled out, squirt or spoon a little ketchup on the top of each meatball. Bake for 20 minutes or until they are 165 internal temperature.
This is a great way to get a few vegetables into dinner, just cook this and let cool, it adds great flavor, texture, and keeps those meatballs from drying out!
The rest of the crew joined the party and this just gets all mixed together.
I like to use my hands to mix it up, now it is ready to scoop.
I like to use my cookie scoop to get the sizes even, place them on the baking sheet and go back to roll them tightly.
Scoop them all out and then spray your hands with a little oil. Pick up a ball and roll in your hands to form a smooth ball. Place them back on the baking sheet.
Look at those little babies
Squeeze a little ketchup on each ball to make it really meatloaf-y
Ready for the oven. I make the mashed potatoes and vegetables while these are in the oven. I usually start boiling my water and chopping potatoes when I start the vegetables for the meatballs and it all comes out at the same time. And that is it! You can peep how I served it to my kids and their friend, Star Wars plates make any dinner more epic…amiright?!
