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Nutrition Facts
Serving Size 1 (297g) Recipe makes 6 servings The following items or measurements are not included below: 2 teaspoons italian seasoning
Calories 507
Calories from Fat 229		(45%)
Amount Per Serving		%DV
	Total Fat 25.5g	39%
	Saturated Fat 9.6g	48%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 1.4g
Cholesterol 173mg		57%
Sodium 1855mg		77%
Potassium 846mg		24%
Total Carbohydrate 35.0g		11%
	Dietary Fiber 1.1g	4%
	Sugars 20.2g
Protein 35.0g		69%
detailed view... how is this calculated?

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Oh Meatballs!, Oh Meatloaf!

Recipe #261365 | 35 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: 2Bleu (Bird&Buddha)
Oct 25, 2007

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...

SERVES 6 (change servings and units)

Ingredients

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)

Directions

1
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.
2
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).
3
MEATBALLS: Shape into small 1" balls and place on a baking sheet 1/2" apart. Bake for about 15 minutes or until cooked through.
4
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.

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Featured Reviews for This Recipe

From: Chef #1438912

On Nov 7, 2009

I agree with squishing and 'overmixing'. My meatballs are tender and moist, no matter how much I squish.

0 people found this review helpful

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From: bluemoon downunder

On Oct 6, 2008

Moist and flavoursome: I used this recipe to make meatloaf which two of us immensely enjoyed tonight, and the rest has been put in the freezer. I added 3 cloves of minced garlic (instead of the garlic powder) to the onion, also minced rather than chopped, and also added two minced baby carrots (all minced in my mini processor). I always add a bit of carrot to meatloaves as somewhere along the line I've taken on board the advice from some Italian mama - or probably more accurately hundreds of thousands of Italian mamas - that it's that little bit of carrot that is, as it were, the secret ingredient in excellent meatloves, meatballs and tomato-based meat sauces! Or ONE of the secret ingredients, as I agree the soy sauce is another secret ingredient, one I've used in my Pork, Mushroom and Soy Sauce Meatballs Pork, Mushroom and Soy Sauce Meatballs! Loved the blend of flavours. I omitted the ketchup - just don't much like the taste - so covered the meatloaf loosely in foil until 10 minutes before the end of the cooking time. Thanks for sharing this great recipe!

1 person found this review helpful

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From: Boomette

On Mar 9, 2008

They were very easy to do. I found that there was too much garlic powder. Next time I will use 2 tsp onion powder and only 1 of garlic powder. They are really moist. With the leftovers I'll try them with spaghetti sauce. Thanks 2Bleu Made for Zaar Star Game

1 person found this review helpful

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From: JenniferK2

On Oct 31, 2007

Great meatballs! I served this with Creamy Italian Noodles. Funny, when I make my spaghetti and meatballs (adapted from my grandma's recipe), I always use Grandma's "secret", which is to mix the meat really well with your hands - despite the common advice against over-mixing. They just don't come out the same unless you mix them really well. I made this recipe as stated except I substituted an envelope of unflavored gelatin with a little warm water for the egg because my son is allergic. They came out nice and tender and you couldn't tell there was soy sauce in them. Yummy!

4 people found this review helpful

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