Easy Meatloaf Meatballs
A fun twist on the classic dinner staple. Meatloaf Meatballs mean dinner can be ready in under 30 minutes and the addition of squash is a great swap for dairy keeping the meatloaf meatballs perfectly moist.
Ingredients
Meatloaf Meatballs
- 1 pound ground beef
- 1 paddy pan or zucchini squash grated
- ½ yellow onion grated
- 2 cloves garlic grated
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 2 tablespoons grated parm
- 1 tablespoon Worcestershire
- 1 1 tablespoon tomato paste
- ¼ cup sugar free ketchup
- dash of dijon mustard
- 1 large egg
- ½ cup finely ground breadcrumbs
Garlicky Green Beans
- 1 pound green beans trimmed
- 2 tablespoons unsalted butter
- ¼ onion finely chopped
- 2 cloves garlic minced or grated
- ¼ teaspoon 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.
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