Why isn’t everyone putting balsamic vinegar on their meatballs? Well, they should be – it’s insanely good.
I have my own way to make meatballs and I realized today that I’ve never posted it. It’s my favorite. I thought this glaze would be perfect, not just on meatloaf, but on meatballs. I was right, it is.
I decreased the amount of ketchup though, because I am always trying to find new ways to decrease the amount of sugar I eat. Ketchup is one of those pesky, but delicious condiments that has a bit of added sugar.
These are just melt in your mouth delicious. Let’s go over what’s inside. First, I use 93% lean ground beef. I don’t go for the 97% because I feel like it’s too dry. Some would even say that the 93% is too dry, but I beg to differ. If you add the right mix of ingredients, it’s just right.
I add onions, which helps to keep it moist, dijon mustard, Worcestershire sauce, salt, pepper, garlic powder and breadcrumbs. I seriously use whatever breadcrumbs I have on hand. The finely crumbled ones work just as well as the panko ones. The glaze is just ketchup and balsamic vinegar.
17 Minutes in the oven and you have yourself a mighty fine meatball!
1 pound 93% lean ground beef
1/4 cup finely chopped white or yellow onion
1/4 cup seasoned breadcrumbs
1 Tablespoon Worcestershire sauce
1 teaspoon dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 Tablespoons ketchup
2 Tablespoons balsamic vinegar
Preheat oven to 375°F
In a medium bowl, mix together beef, onions, breadcrumbs, Worcestershire sauce, mustard, garlic powder, salt and pepper
Scoop out a small amount of beef mixture and form into 1 in balls
Place on baking sheet, lined with foil if desired
In a small bowl, stir together ketchup and balsamic vinegar
Reserve one Tablespoon in another bowl and brush remaining glaze over each meatball
Bake in the oven for 15-17 minutes or until the center of the meatballs are not longer pink or they register 160°F on a meat thermometer
Remove from oven and spoon small amounts of the remaining glaze over each meatball
- Prep Time: 10 minutes
- Cook Time: 17 minutes