Best 12 Meatloaf Meatballs Recipes

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Indulge in a culinary journey with our delectable meatloaf meatballs, a harmonious blend of flavors that will tantalize your taste buds. These meatballs, crafted with a combination of ground beef, pork, and veal, are infused with a symphony of aromatic herbs and spices, capturing the essence of classic comfort food. Explore variations of this timeless dish, from the traditional to the unexpected, each recipe offering a unique twist on the beloved meatloaf. Whether you prefer a classic meatloaf baked to perfection in a loaf pan, or crave bite-sized meatballs simmering in a rich tomato sauce, our collection has something for every palate. Embark on a culinary adventure and discover the perfect meatloaf meatballs to satisfy your cravings.

Let's cook with our recipes!

OLD FASHIONED MEATLOAF MEATBALLS



Old Fashioned Meatloaf Meatballs image

Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs.

Provided by Brandess

Categories     Meat

Time 50m

Yield 12 serving(s)

Number Of Ingredients 19

1 teaspoon olive oil
3 celery ribs, finely chopped
1/4 cup carrot, grated
1/2 large onion, finely chopped
1 lb lean ground beef
1 lb lean ground chicken (can substitute lean ground turkey)
1 tablespoon Worcestershire sauce, divided
1/2 cup Italian seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons creole seasoning (Tony Chachere's Original Creole Seasoning)
1 teaspoon all purpose Greek seasoning (Cavender's All Purpose Greek Seasoning)
1 teaspoon garlic powder
2 large egg whites, lightly beaten
1 (8 ounce) can tomato sauce
2 tablespoons chili sauce, Heinz
1 tablespoon ketchup
1 tablespoon light brown sugar, packed
1 teaspoon Worcestershire sauce
1/8 teaspoon crushed red pepper flakes (optional)

Steps:

  • Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
  • Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 2" meatballs using an ice cream scoop. Place the meatballs in a foil lined baking dish and bake for 30 minutes at 350 degrees.
  • Stir together 1 tablespoon Worcestershire sauce, tomato sauce, brown sugar, chili sauce, 1 tablespoon ketchup and red pepper flakes until blended; pour evenly over meatballs, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

MEATLOAF SURPRISE MEATBALLS



Meatloaf Surprise Meatballs image

Looking for a distinctive appetizer for your next party? Enjoy these potato nuggets stuffed beef meatballs that are made with Progresso® bread crumbs.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 32

Number Of Ingredients 10

1 lb ground beef round
3/4 cup Progresso™ Italian style panko crispy bread crumbs
1 cup ketchup
1/4 cup chopped fresh parsley
2 tablespoons grated onion
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 egg
32 frozen (do not thaw) miniature potato nuggets (from 28-oz bag)
1/3 cup packed brown sugar

Steps:

  • Heat oven to 350°F. Line broiler pan with foil; spray foil with cooking spray.
  • In large bowl, mix beef, bread crumbs, 1/3 cup of the ketchup, the parsley, onion, salt, pepper and egg. Shape meat mixture into 32 (1 1/4-inch) meatballs, placing 1 potato nugget in center of each. Place meatballs in pan.
  • Bake 25 to 28 minutes or until thoroughly cooked.
  • In large serving bowl, mix remaining 2/3 cup ketchup and the brown sugar. Add hot cooked meatballs, tossing to coat completely. Serve immediately.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

KOBE BEEF MEATLOAF AND MEATBALLS



Kobe Beef Meatloaf and Meatballs image

Provided by Food Network

Time 1h1m

Yield 31 meatloaves, 165 meatballs

Number Of Ingredients 17

2 pounds yellow onions, peeled and finely diced
4 ounces garlic, minced
2 ounces thyme, leaves chopped
2 ounces Italian parsley, leaves chopped
2 ounces basil, leaves chopped
2 ounces sage, leaves chopped
2 ounces rosemary, leaves chopped
3 ounces kosher salt
1 -ounce freshly ground black pepper
8 ounces eggs
4 ounces Dijon mustard
16 ounces vitamin D milk
8 ounces tomato paste
3 pounds panko bread crumbs
10 pounds Kobe beef
Applewood bacon
16 ounces ketchup

Steps:

  • Add the onions, garlic, herbs and salt and pepper to a small saucepan over medium heat and cook until the mixture is soft and aromatic.
  • Preheat the oven to 400 degrees F.
  • In a large bowl add the eggs, mustard, milk and tomato paste. Stir in the bread crumbs mix well.
  • Add the sauteed aromatics, and the beef and combine well. Form the mixture into 9-ounce football shapes and arrange on a parchment lined sheet pan. Wrap each meat loaf with strip of applewood bacon and liberally coat each loaf with ketchup. Bake for 15 to 17 minutes... do not let burn! They are ready when the internal temperature registers 140 degrees F on an instant-read thermometer. Transfer to serving plates or platters and serve.
  • To make meatballs, omit the bacon and use a 2 ounce scoop to form the meatballs. Bake in the same manner as the meatloaf.

MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY



Meatloaf Meatballs with Horseradish Mash and Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h5m

Yield Serves 6 to 8

Number Of Ingredients 29

3 tablespoons unsalted butter
1 onion, finely chopped
2 small ribs celery, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
Salt and pepper
2 tablespoons fresh thyme, finely chopped
1/4 cup dry sherry or white wine
3 slices 1-inch-thick, good-quality white bread, crusts trimmed
About 1 cup whole milk
2 pounds ground sirloin
1/4 cup chopped flat-leaf parsley
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1 large egg plus 1 yolk, lightly beaten
Olive oil cooking spray
2 1/2 to 3 pounds russet potatoes, peeled and chunked*
Salt
1 cup sour cream
1/4 to 1/2 cup half-and-half or heavy cream
3 to 4 tablespoons horseradish, to your taste
Coarse black pepper
1/4 to 1/3 cup chopped chives
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
3 tablespoons Worcestershire sauce
Coarse black pepper
3 cups beef stock
1 egg yolk, lightly beaten

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F.
  • Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool.
  • Soak the bread in milk while the veggies cool.
  • Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
  • Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes.
  • For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
  • For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
  • Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley.

MEATLOAF OR MEATBALLS



Meatloaf or Meatballs image

My mother never made meatloaf. One day at a friend's house the mom served meatloaf that I liked so much I decided to try to duplicate it. I don't know if I did it the same as the mom, but when I made it for my family years later it was a hit and has been ever since! Substitute bread crumbs, leave out the topping and make...

Provided by Katrina Freed

Categories     Meatloafs

Time 45m

Number Of Ingredients 19

MEATLOAF
2 lb ground beef
1 egg
1/2 c rolled oats
1/2 c ketchup
1/2 tsp mustard
1 small green pepper
1/2 c chopped onion
1 tsp worcestershire sauce
salt and pepper
2 - 3 dash(es) any spice you like! i go to the spice cupboard and give them all a sniff then decide
MEATLOAF TOPPING
1/2 c ketchup
1/2 tsp mustard
1 - 1/2 Tbsp brown sugar
1 - 1/2 Tbsp molasses
1 dash(es) steak sauce
MEATBALLS
USE THIS RECIPE FOR MEATBALLS TOO! WHEN MAKING MEATBALLS SUBSTITUTE PLAIN BREAD CRUMBS INSTEAD OF ROLLED OATS.

Steps:

  • 1. In a large bowl mix all the meatloaf ingredients. Take off the jewelry and get your hands into it
  • 2. Spray an oblong shallow pan with non stick cooking spray, shape the mixture into a loaf and center in pan leaving plenty of room all around. Do not use a loaf pan
  • 3. Mix sauce in a cup or small bowl and pour over meatloaf
  • 4. Bake at 350 degrees for 35 minutes. When you smell it... check it. Meatloaf is done when you can see the hot sizzle of the sauce creating a dark circle. Don't let it turn black.
  • 5. To make meatballs instead of meatloaf, substitute plain bread crumbs for rolled oats. Do not make any topping. Roll mixture into small balls and place on a baking sheet Bake at 350 for 15 minutes Remove from oven and drain off grease. Place meatballs a large pan of your favorite sauce

DINER MEATLOAF AND MEATBALLS MIXTURE



Diner Meatloaf and Meatballs Mixture image

This is the recipe that my Mother used for both her meatloaf and meatballs prior to cooking. Very simple, quick and few ingredients needed. Freezes easily!!!! I usually double the recipe and freeze half of the amount. Good for OAMC.

Provided by diner524

Categories     Meat

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 onion, minced
1/2-3/4 cup saltine crackers, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
1/2 cup milk
1 lb ground beef

Steps:

  • Combine onion, saltine crackers, salt, pepper, egg and milk.
  • Add ground beef and mix to combine.
  • At this point, you can shape into loaves, wrap in plastic wrap, place in freezer bag and freeze for later use.
  • If using for meatballs, spread mixture out on plastic wrap in a flat square; put in freezer bag and freeze. I use defrost level in microwave to defrost 1 lb ground beef.
  • For meatloaf, we simply pour a layer of ketchup over the loaf and bake for 45 minutes to 1 hour at 350 degrees Fahrenheit.
  • For meatballs, shape into desired size; brown in fry pan with 1 tablespoon oil. Add meatballs to tomato/spaghetti sauce or chili sauce with grape jelly sauce.
  • Variation: Feel free to add garlic powder or minced garlic and/or Parmesan cheese.

SAVORY ITALIAN MEATBALLS OR MEATLOAF



Savory Italian Meatballs or Meatloaf image

You'll have enough juicy meatballs for everyone, and they will keep coming back for more. Make the meatloaf instead and your guests will be in awe of your culinary skills.

Provided by NormCooks

Categories     Meat

Time 2h5m

Yield 20 serving(s)

Number Of Ingredients 7

5 lbs ground beef
1/2 cup Italian style breadcrumbs
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 lb hot Italian sausage (optional)
2 tablespoons emeril's italian spice essence
3 (26 ounce) jars spaghetti sauce

Steps:

  • Wash your hands.
  • Form your ground beef into a tube on a large cutting board. Cut a slice down the middle of the tube forming a pocket along it's length.
  • Remove the Italian Sausage (optional) from casing and place it into the pocket, then sprinkle all other ingredients over it (except the Spaghetti Sauce).
  • Knead your ground beef tube with your hands until all ingredients are mixed thoroughly.
  • Form your meatballs rolling them with the palms of your hands.
  • If you are making meatloaf instead of meatballs, form your meatloaf tightly and bake it on a broiler pan (so the grease will drain through the holes) at 350 degrees for 30-45 minutes. During the last 10 minutes of cooking, pour your favorite Spaghetti Sauce over your meatloaf. When the meatloaf is done, it is ready to serve.
  • Place your meatballs on tin foil in a large roasting pan. Roast at 350 degrees for about 35 minutes. This recipe makes about 50 meatballs. You may need to use 2 roasting pans depending on your pan size. Remove from oven when done.
  • Pour your sauce (I always use Paul Newman's Sockarooni Sauce) into a crockpot until it is about 1/2 full. Add your meatballs and cover with a bit more sauce. Freeze any extra meatballs or set them aside in your fridge for a second serving later.
  • Set your crockpot on high. Your meatballs will be ready to serve in about 1 hour.
  • Try to keep the crowd back once word spreads about the juicy Italian flavor. Whatver else is happening at your party, a line will always be formed in front of your meatballs.

Nutrition Facts : Calories 343.5, Fat 19.9, SaturatedFat 7.1, Cholesterol 77.1, Sodium 657.6, Carbohydrate 15.7, Fiber 0.7, Sugar 10.8, Protein 23.8

OH MEATBALLS!, OH MEATLOAF!



Oh Meatballs!, Oh Meatloaf! image

This recipe can be made as a meatloaf or meatballs and is from Bird's dear old dad. with a secret ingredient (soy sauce) that no one will even taste or believe is in the recipe. The blending process is against traditional methods of lightly mixing the meat but what do experts know?, they said eggs were bad for us at one time, lol. My dad's method makes this the most tender, moist and delicious meatballs or meatloaf you will ever eat. The ketchup topping is simple, and the oven thickens it and makes a tangy sauce that there is never enough of as everyone is always wanting extra. The meatballs freeze well for leftovers or OAMC. You can just pull out any number of frozen meatballs for use in later dishes such as with a Bechamel sauce for an easy Swedish Meatball appetizer, or for spaghetti, or Meatball Parmesan hoagies, or...

Provided by 2Bleu

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground beef
1/4 cup soy sauce
2 teaspoons italian seasoning
1 teaspoon garlic powder
1 small onion, chopped (or 1 tsp onion powder)
2 eggs
6 slices white bread, cubed into 1/2-inch pieces
2 cups ketchup (for meatloaf only)

Steps:

  • Preheat oven to 425°F Place ground beef into a large bowl and sprinkle with soy sauce, spreading around the meat. Turn meat over to coat.
  • Add remaining ingredients and mix thoroughly using your hands. Start by keeping hands open wide, then close down as you reach into meat, squishing and turning with your wrists. Continue till mixed well until meat is 'stringy' (this is non-traditional as most chef's tell you not to overmix).
  • MEATBALLS: Shape into small 1" balls and place on a baking sheet 1/2" apart. Bake for about 15 minutes or until cooked through.
  • MEATLOAF: Place meatloaf into a loaf pan or 8x8 baking dish. Pour ketchup over top. Bake for 45 minutes or until internal temperature reaches 165°F.

SWEDISH MEATBALLS (OR MEATLOAF)



Swedish Meatballs (or Meatloaf) image

The men in my house beg for these at least once a week. I also use the exact same recipe to make meatloaf, minus the noodles and soups.

Provided by Silka Clark

Categories     Meatloafs

Time 1h30m

Number Of Ingredients 14

2 lb 80/20 ground beef
1/2 c bread crumbs, or 2-3 pieces of bread ground in food processor
3 eggs, beaten
3 Tbsp milk
1 1/2 Tbsp worcestershire sauce
1 1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 Tbsp parsley flakes
1 tsp seasoning salt
1/2 tsp pepper
2 can(s) cream of mushroom soup
2 can(s) cream of celery soup
1 pkg egg noodles, dumplings (or large)
1 c milk

Steps:

  • 1. For Swedish Meatballs: 1. In a large bowl mix eggs, 2 TBSP milk, worcestershire, garlic powder, onion powder, parsley, seasoning salt, and pepper until well blended. 2. Add ground beef and mix gently to coat all of the meat. 3. Add bread crumbs and mix gently again to incorporate. (I hand mix) 4. Form into 2" balls and place in an electric skillet heated to 250-300. They should brown easily when dropped in. 5. Using a soft spatula, turn the meatballs until browned on all sides, about 10 minutes. 6. In a separate bowl, mix all four soups, plus 1 C milk until blended. 7. Pour over meatballs, using soft spatula to mix the browned bits from the bottom of the skillet into the sauce. 8. Turn heat to low, cover skillet and simmer for 20 minutes to an hour. 9. Boil egg noodles according to package instructions. 10. Serve meatballs over noodles with plenty of buttered french bread for dipping.
  • 2. Meatloaf: 1. Same as steps 1-3 above. 2. Place meat mixture into a medium sized loaf pan. 3. Bake at 350 for about 45 minutes. 4. If desired, top with zesty ketchup sauce: - Mix 3 Tbsp Brown Sugar, 1/4 C ketchup, 2 TBSP mustard, and 1/4 tsp nutmeg. Spread over the top of the meatlof for the last 10 minutes of baking.

CHRISTY'S MEATBALLS OR MEATLOAF



Christy's Meatballs or Meatloaf image

My sister made these meatballs one night when we were in high school and she was learning to cook. The sauce is delicious and the meat can easily be made into a meatloaf for a great week-night dinner.

Provided by Redneck Epicurean

Categories     Meat

Time 50m

Yield 3 dozen meatballs

Number Of Ingredients 24

1 lb ground beef (use very lean beef)
1 egg, beaten
1/2 cup chopped onion
1/4 cup breadcrumbs
2 tablespoons parmesan cheese
2 tablespoons milk
2 teaspoons mustard
1 1/2 teaspoons garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon hot sauce (optional)
2 teaspoons oil
2 teaspoons butter
1 cup ketchup
1/2 cup chopped onion
1 teaspoon garlic, minced
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees.
  • Mix all the meatball ingredients in a large bowl and shape into 1-inch balls. Fry until brown in the oil and butter. Drain off the grease and place meatballs on paper towels.
  • Place meatballs in a 2-qt. baking dish.
  • In a small bowl, combine sauce ingredients. Pour over meatballs.
  • Bake for 20 minutes.
  • For a meatloaf, mix the meat and form into a loaf in a baking dish. Bake for 45 minutes. Remove from the oven and top with the sauce. Return to the oven for 15-20 minutes or until the sauce looks bubbly.

MEATLOAF MEATBALLS



Meatloaf Meatballs image

My family's favorite "leftover" recipe that will give you two different dinners in one. First you will have a killer meatloaf, and then you will have killer meatballs. Keep in mind that you will need leftover meatloaf to make your meatballs, so if you are serving a large family I suggest upping the amounts. This is my first recipe posting so please give it a try and tell me what you think.

Provided by cconnors19

Categories     Meatballs

Time 1h10m

Yield 1 Meatloaf and pot of meatballs, 4-6 serving(s)

Number Of Ingredients 10

1 lb meatloaf mix (ground beef, pork, and veal)
1 egg
1 cup milk
1 cup breadcrumbs
2 tablespoons crushed red pepper flakes
1/2 tablespoon basil
1/2 tablespoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup ketchup

Steps:

  • Prehead oven to 375 degrees (F).
  • Combine all ingredients in a large bowl (I prefer to use my stand up mixer).
  • Form into a loaf and place in a greased loaf pan or glass baking dish.
  • Bake for 1 hour.
  • Enjoy your meatloaf.
  • Cut the leftovers up into one inch cubes and place in a pot of your favorite tomato sauce.
  • Refridgerate overnight.
  • Cook your "meatloaf meatballs" on low heat for 1 1/2 - 2 hours and serve over pasta.

MEATBALLS, MEATLOAF, FRICADELLEN



Meatballs, Meatloaf, Fricadellen image

This recipe took me 25 years to perfect. It is very simple. The secret is using a sharp grated cheese. This mixture can be used with a variety of sauces: BBQ sauce,A-1 sauce,sweet and sour etc.

Provided by grannyginger450

Categories     Meat

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 1/2 lbs meatloaf mixture (equal parts ground chuck,pork and veal)
1 egg
1/3 cup Italian seasoned breadcrumbs
3 tablespoons all-purpose flour
1/4 cup locatelli grated cheese (use any grated cheese,it will still be good)
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • In mixing bowl combine all ingredients.
  • For meatballs: In a non-stick fry pan,(heat pan on medium high for 3-4 minutes).
  • Coat the bottom with olive oil(a non stick spray will work).
  • Form medium sized meatballs,.
  • Brown on all sides.
  • Cover and simmer for 10 minutes or finish cooking in a pot of spaghetti sauce.
  • For meatloaf:.
  • Preheat oven 350°F.
  • Fill a loaf pan and bake (covered with aluminum foil) for 45 minutes.
  • Cut into 8 slices (drain any grease) top with of BBQ.sauce or sauce of your choice.
  • Cook uncovered for an additional 15 minutes.
  • For Fricadellen:.
  • Form into 5 hamburger patties. fry in hot non-stick fry pan on both sides add 1 can of beef gravy, simmer for 15-20 minutes, turning patties once.

Tips:

  • Use a high-quality ground beef: The quality of your ground beef will have a big impact on the flavor of your meatballs. Look for ground beef that is at least 80% lean and made from high-quality beef.
  • Add some seasonings: To give your meatballs some extra flavor, add some seasonings to the ground beef. Some good options include salt, pepper, garlic powder, onion powder, and Italian seasoning.
  • Use bread crumbs or oats to bind the meatballs: Bread crumbs or oats will help to bind the meatballs together and prevent them from falling apart. You can use either white or whole wheat bread crumbs.
  • Moisten the bread crumbs or oats: Before adding the bread crumbs or oats to the ground beef, moisten them with milk or water. This will help them to bind to the beef better.
  • Mix the ingredients thoroughly: Once you have added all of the ingredients to the ground beef, mix them thoroughly until they are evenly combined.
  • Form the meatballs: Use your hands to form the ground beef mixture into meatballs. The meatballs should be about 1 inch in diameter.
  • Cook the meatballs: You can cook the meatballs in the oven, in a skillet, or in a slow cooker. The cooking time will vary depending on the method you choose.

Conclusion:

Meatloaf meatballs are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste. With a few simple tips, you can make perfect meatloaf meatballs every time.

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