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This dish brings together juicy ground beef and a tangy sweet ketchup glaze for a nostalgic crowd-pleaser. It is one of my go-to meals when I want something hearty with minimal fuss and maximum flavor.
I first made this when my schedule was packed and we were craving comfort food. Now it is a regular request from my kids every weekend.
Ingredients
- Ground beef: 1 pound offers richness and texture choose beef with 15 percent fat for juicier results
- Breadcrumbs: 1 cup helps hold the shape and gives lightness opt for fresh or panko style
- Onion: 1 small finely chopped brings depth and a touch of sweetness use yellow or white
- Garlic: 2 cloves chopped provides aromatic warmth fresh is best for intensity
- Egg: 1 large acts as a binder choose a fresh farm egg for best texture
- Ketchup: 1 cup brings the tangy sweetness go for natural no sugar added varieties
- Salt: 1 teaspoon enhances the overall flavor sea salt gives better control
- Black pepper: 1 by 2 teaspoon adds a mild kick freshly ground makes a difference
- Italian spices: 1 teaspoon infuses herbal notes dried oregano basil thyme work well
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with parchment paper to keep the meatballs from sticking and ensure easy cleanup.
- Make the Meat Mixture:
- In a large bowl add ground beef breadcrumbs onion garlic egg salt pepper and Italian spices. Mix with your hands or a spatula just until combined to avoid dense meatballs.
- Shape the Meatballs:
- Use slightly damp hands to roll the mixture into uniform balls about one to one and a half inches in diameter. Space them out evenly on the prepared sheet to allow air circulation.
- Bake the Meatballs:
- Place the tray in the center of the oven and bake for twenty to twenty five minutes. The tops should be lightly browned and a meat thermometer should read 160 degrees Fahrenheit at the center.
- Warm the Sauce:
- While the meatballs bake pour ketchup into a small pot and warm it over low heat. Stir gently and if desired add a splash of vinegar or extra seasoning to brighten the flavor.
- Coat and Serve:
- Once baked transfer the meatballs to a serving plate and spoon the warm ketchup over them. Coat generously to ensure every bite is flavorful and moist.
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I always keep a small batch of these in the freezer. The ketchup sauce reminds me of the way my grandmother used to prepare them for Sunday lunch with fresh bread on the side.
Storage Tips
Store cooled meatballs in an airtight container in the fridge for up to three days. For longer storage freeze in a sealed bag with the sauce separated and label with the date. Thaw overnight in the fridge and reheat in the oven or stovetop.
Ingredient Substitutions
If beef is not available ground turkey or chicken can be used for a lighter version. For gluten free needs swap breadcrumbs with almond flour or crushed rice crackers.
Serving Suggestions
Serve with boiled pasta or mashed potatoes for a hearty meal. They also work wonderfully in sandwiches or sliced onto salads for a quick lunch.
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Cultural Context
This recipe is a modern take on a classic comfort food found across American and European kitchens. The ketchup glaze evolved from traditional tomato based sauces with a more kid friendly touch.
Frequently Asked Questions About Recipes
- → Can I freeze ground meatballs with ketchup?
Yes, you can freeze them. Cool them completely, place in airtight containers, and freeze for up to 3 months. Reheat in the oven or a pan after thawing.
- → What meat is best for juicy meatballs?
Ground beef with 15 to 20 percent fat content works best. You can also try pork or turkey for variation.
- → How do I prevent meatballs from falling apart?
Use a binder like egg and mix just until combined. Avoid overmixing to keep them tender.
- → What sides go well with these meatballs?
Serve them with pasta, salad, bread, or roasted vegetables. They also make great sandwiches.
- → How do I know when the meatballs are cooked?
Bake until golden and internal temperature reaches 160°F or 70°C. A meat thermometer is helpful.
- → Can I make these meatballs in a slow cooker?
Yes, place raw formed meatballs in the slow cooker, pour ketchup over, and cook on low for 4 to 6 hours.