Recipe by Brandess
Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs.
- 1 teaspoon olive oil
- 3 celery ribs, finely chopped
- 1⁄4 cup carrot, grated
- 1⁄2 large onion, finely chopped
- 1 lb lean ground beef
- 1 lb lean ground chicken (can substitute lean ground turkey)
- 1 tablespoon Worcestershire sauce, divided
- 1⁄2 cup Italian seasoned breadcrumbs
- 1⁄3 cup ketchup
- 2 teaspoons creole seasoning (Tony Chachere's Original Creole Seasoning)
- 1 teaspoon all purpose Greek seasoning (Cavender's All Purpose Greek Seasoning)
- 1 teaspoon garlic powder
- 2 large egg whites, lightly beaten
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili sauce, Heinz
- 1 tablespoon ketchup
- 1 tablespoon light brown sugar, packed
- 1 teaspoon Worcestershire sauce
- 1⁄8 teaspoon crushed red pepper flakes (optional)
Directions See How It's Made
- Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
- Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 2" meatballs using an ice cream scoop. Place the meatballs in a foil lined baking dish and bake for 30 minutes at 350 degrees.
- Stir together 1 tablespoon Worcestershire sauce, tomato sauce, brown sugar, chili sauce, 1 tablespoon ketchup and red pepper flakes until blended; pour evenly over meatballs, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.