Old Fashioned Meatloaf Meatballs

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.

• Ready In: 50 mins
• Serves: 12

Ingredients

• MEATLOAF

• 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

• SAUCE

• 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

1. Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
2. 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.
3. 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.