Tuesday, August 9, 2011

Grilled Meatloaf Meatballs

It is grilling season and I love to grill all kinds of things. We don't have air conditioning so I really don't want to turn on the oven when it is so hot outside. I have been hungry for my meatloaf meatballs so I thought I'd try grilling them.

I know everyone has their favorite meatloaf recipe- this is mine! Actually, I never really cared for meatloaf until I found this recipe and played around with it a bit. I didn't change the ingrediants, just the method of baking it. After trying every method under the sun I came up with making them into meatballs. I use an ice cream scoop to make them uniform in size; then place a cooling rack coated with non-stick cooking spray on a cookie sheet and bake them. I like that they are not baking in all that grease! Another reason I especially like this method is that each meatball gets that delicious crust from the glaze.

You can make a big batch of these, eat some now and freeze some for another supper. Instructions below.

Meatloaf Meatballs

1 1/2 lbs lean hamburg
1/2 C crushed Ritz crackers
3/4 C shredded cheese
1 1oz. pkg french onion soup mix
2 eggs, beaten
1/4 C ketchup
2 Tbsp steak sauce

1/2 C brown sugar
1/4 C ketchup
1 1/2 tsp mustard
1 Tbsp Worcestershire sauce

In a large bowl mix hamburg, Ritz crackers, onion soup mix and cheese. In a seperate bowl whisk eggs, ketchup and steak sauce. Add egg mixture to meat mixture and mix until combined. In a third bowl, mix together ingrediants for glaze and set aside.

Oven directions: Preheat oven to 350 degrees. Spray cooling rack with non-stick cooking spray and place on a cookie sheet. Using an ice cream scoop, scoop meatlof mixture and form into balls. Bake for 20 minutes then add glaze mixture to top of meatballs. Continue baking for an additional 20-30 mintues until no longer pink inside.

Grill directions: Preheat grill to medium-high. Cook for 10 minutes then add glaze. Continue to cook for 10-15 mintures until no longer pink inside.

To freeze: Cool remaining meatballs and transfer to freezer bags and freeze up to 3 months.

To use frozen meatballs: Completely thaw in refrigerator. Place meatballs in greased baking dish and bake at 350 for 30 minutes or until heated through.

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1 comment:

Inspired by eRecipeCards said...

OH BOY... delicious and everything tastes better on a ritz