This recipe for Easy Meatloaf Meatballs is made without milk and is ready in 30 minutes. I love a good meatloaf but I don’t always like the ways in which it can take up to an hour to make. This easy meatloaf recipe cuts the prep time in half. In 30 minutes or less you’ve got a comforting meal that’s packed full of flavor, even our kids loved it.
We love the grass fed, grass finished ground beef we get as an add-on to our CSA and usually buy this in bulk and keep a few pounds in the freezer for meals like this. Served with a side of garlicky greens beans and the meal is complete. Scroll down for the recipe card to make this tonight.
Why You’ll Love This Easy Recipe
This recipe is a fun spin on the traditional meatloaf recipe in that we’re forming them into bite sized meat balls and roasting them for about 20 minutes. This means dinner is ready in 30 minutes or less. Who doesn’t love an easy, delicious recipe that’s ready fast? The other reason you’ll love this recipe is that we’re reducing the amount of dairy in that we’re not using milk for the breadcrumbs. Rather, the moisture comes from the use of grated squash. It works unbelievably well for this easy meatloaf recipe without milk and you’ve got a bonus vegetable in your meal. Win, win!
Ingredients for the Easy Meatloaf Meatballs
For one of our favorite comfort foods, we’re keeping with the old fashioned meatloaf ingredients for this delicious meal the whole family will love. Here’s what we’ll need:
- Ground Beef: Ground beef is the staple ingredient in this spin on the classic meatloaf recipe. That said, if you want to use more you can use 2 lbs of ground beef to make double the batch for meal prep. You can also substitute ground turkey or ground chicken in lieu of ground beef. I’ve found using either ground turkey or ground beef yields a flavorful meatloaf.
- Aromatics: Onion and garlic are added here in these delicious meatloaf meatballs. If you don’t have fresh onion or garlic on hand you can substitute for 1/2 teaspoon garlic powder and 1/2 teaspoon of onion powder or onion flakes.
- Tomato Paste & Worcestershire Sauce: Umami flavors are found in the use of the tomato paste and Worcestershire sauce which are classic in this homemade meatloaf recipe.
- Squash: To help in retaining moisture, we’re adding in some grated squash. Paddy pan or zucchini are great ones to use especially in summer.
- Breadcrumbs: I’m using toasted brioche breadcrumbs in this recipe but you can also opt to use panko bread crumbs or your favorite gluten-free bread crumbs to make this a yummy gluten-free meatloaf recipe.
- Egg: Our binding agent here in collaboration with the bread crumbs. If you’re looking to make this an eggless meatloaf, you can swap this out for a ground flaxseed-water mixture or use an egg substitute or egg alternative.
How to Make These Easy Meatloaf Meatballs
To begin preparing the meat mixture for these easy meatloaf meatballs, we’ll need to first start by grating the onion and squash. You can do this using a box grater. If you have access to a food processor, this will definitely be a quicker method for grating. Insert the shredding disk and then process the onion and squash until shredded.
Next, season the onion and squash with a pinch of kosher salt and sauté in a large skillet preheated with a couple tablespoons of olive oil over medium heat. Cook until the vegetables begin to caramelize and onions smell sweet, about 7 to 10 minutes.
In large bowl mix the ground beef, egg, bread crumbs, parmesan, black pepper, salt, red pepper flakes, Worcestershire, tomato paste, and the sautéed onion and squash. Mix until well combined. Form meat balls about 2-3 inches in diameter. Place on parchment lined rimmed baking sheet.
In a small bowl, whisk together the ketchup, dijon mustard, and red chili flakes. Using a spatula, smooth portions of the tangy glaze onto the top of the meatloaf meatballs. Bake in a 400 degree oven until golden and cooked through, about 20 minutes. An instant-read thermometer should display an internal temperature of 165 degrees Fahrenheit at the end of the cooking time indicating they are done.
Store any leftover meatloaf meatballs in an airtight container in the refrigerator for up to 3-4 days. To reheat: place meatballs on an aluminum foil lined rimmed baking sheet and re-heat in a preheated oven (350 degrees) for about 10 minutes.
Making the Garlicky Green Beans
Meanwhile, bring a large pot of water to boil and trim your green beans. When the water begins to boil, salt the water with a few pinches of kosher salt and add in your green beans to blanch about 2 minutes. While the green beans blanch, prep an ice water bath with ice cubes and cold water in a large bowl.
In a wok or large nonstick skillet, heat 4 tablespoons neutral cooking oil over medium high heat. You want enough oil to barely submerge the green beans when you flash fry. Carefully ladle in your green beans into the oil and fry them up, about a minute or until you see the skins begin to wrinkle and blister. Remove them immediately and place on a plate lined with a paper towel to drain excess oil. If cooking in batches, repeat until all green beans are fried.
Once all green beans are fried, pour remaining cooking oil in a container reserving about a tablespoon or 2 in your wok or skillet. Lower heat to medium and add your garlic. Stir quickly to prevent garlic from burning.
Remove from heat and add your flash fried green beans. Toss to combine. Finish with flaked sea salt and serve.
Cooking Tips and FAQ
What’s the best way to store leftover meatballs? It’s best to store leftover meatloaf meatballs in the refrigerator in an airtight container. Enjoy them within 3 to 4 days. Alternatively, you can make a double or even triple batch and freeze the cooked meatballs in a freezer safe bag for up to 3 months. You can also freeze them prior to cooking.
You can definitely convert this easy Meatloaf Meatballs recipe without milk into a traditional loaf and cook it in a meatloaf pan. You’ll want to double the cook time to ensure it cooks fully through and an instant read thermometer reads 165 degrees Fahrenheit at the end of the cook time.
You can’t go wrong with a tasty meatloaf sandwich. Also: consider breaking up the meatloaf into chunks for an easy and delicious chili sauce!
More Dinner Ideas to Love
When dinner needs to be done quick, there are a few recipe I turn to time and again for a speedy meal prepped in 30 minutes or less:
Easy Meatloaf Meatballs
Ingredients
Meatloaf Meatballs
- 1 pound ground beef
- 1 paddy pan or zucchini squash grated
- 1/2 yellow onion grated
- 2 cloves garlic grated
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 2 tablespoons grated parm
- 1 tablespoon Worcestershire
- 1 1 tablespoon tomato paste
- 1/4 cup sugar free ketchup
- dash of dijon mustard
- 1 large egg
- 1/2 cup finely ground breadcrumbs
Garlicky Green Beans
- 1 pound green beans trimmed
- 2 tablespoons unsalted butter
- 1/4 onion finely chopped
- 2 cloves garlic minced or grated
- 1/4 tsp red pepper flakes
- Kosher salt and pepper to taste
Instructions
Meatloaf Meatballs
- Grate onion and squash, season with a pinch of kosher salt and sauté until they begin to caramelize and onions smell sweet, about 7 to 10 minutes.
- In large bowl mix ground beef, egg, bread crumbs, parmesan, black pepper, salt, red pepper flakes, Worcestershire, tomato paste, and the sautéed onion and squash. Form meat balls about 2-3 inches in diameter. Place on parchment lined baking sheet. Squeeze a little ketchup onto each meatball and use a spatula to smooth it out to cover the top of each meatball. Bake in a 400 degree oven until golden and cooked through, about 20 minutes.
Garlic Green Beans
- Meanwhile, bring a large pot of water to boil and trim your green beans. When the water begins to boil, salt the water with a few pinches of kosher salt and add in your green beans to blanch about 2 minutes. While the green beans blanch, prep an ice water bath with ice cubes and cold water in a large bowl.
- In a wok or large nonstick skillet, heat 4 tablespoons neutral cooking oil over medium high heat. You want enough oil to barely submerge the green beans when you flash fry. Carefully ladle in your green beans into the oil and fry them up, about a minute or until you see the skins begin to wrinkle and blister. Remove them immediately and place on a plate lined with a paper towel to drain excess oil. If cooking in batches, repeat until all green beans are fried.
- Once all green beans are fried, pour remaining cooking oil in a container reserving about a tablespoon or 2 in your wok or skillet. Lower heat to medium and add your garlic. Stir quickly to prevent garlic from burning.
- Remove from heat and add your flash fried green beans. Toss to combine. Finish with flaked sea salt and serve.