Rather than making an entire loaf, these meatloaf meatballs are the perfect way to enjoy this classic recipe. They're easy to eat and serve a crowd!
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INGREDIENTS

For the vegetables:

- 1 tbsp olive oil
- 1 medium onion, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp minced fresh thyme

For the meatballs:

- 1 lb ground pork
- 1 lb ground beef
- 1 1/2 cups quick-cooking oats
- 2 large eggs, whisked
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup beef stock

For the sauce:

- 3/4 cup ketchup
- 1 1/2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
- 1 1/2 tsp Worcestershire sauce

For the polenta:

- 4 cups water
- 1 tsp kosher salt
- 1 cup polenta
- 1/2 cup heavy cream
- 4 tbsp butter
- 1 cup grated Parmesan cheese
- 1/4 tsp black pepper

INSTRUCTIONS

For the meatballs:

- Preheat the oven to 350°F.

- In a skillet, heat the olive oil over medium. Once hot, add the onion, celery, garlic, salt, and black pepper. Sauté until the onion and celery are soft and tender, 6-8 minutes. Remove from the heat and add the thyme. Set the mixture aside to cool.

- In a large bowl, combine the ground beef, ground pork, quick-cooking oats, whisked eggs, salt, black pepper, beef stock, and cooled onion mixture. Mix together until it is well combined.

- Portion 1/4 cup meatballs on a parchment-lined baking sheet. Place them in the preheated 350°F oven to roast.

- While roasting, in a small saucepan, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Bring to a simmer. Cook for 4-5 minutes and remove from the heat.

- After the meatballs have baked for 20 minutes, remove them from the oven. Brush each one with the prepared ketchup glaze. Return the meatballs to the oven to finish roasting until they reach an internal temperature of 160°F, 15-20 minutes. Serve with the Parmesan polenta.

For the polenta:

- In a large saucepan, bring the water to a boil. Once boiling, add the salt. While whisking, slowly pour in the polenta. Add the heavy cream and continue stirring until the polenta has soaked up the water and cream and the bubbles become slow and thick, 6-10 minutes. Remove from the heat.

- Add Parmesan cheese, butter, and black pepper. Stir to incorporate and serve immediately.

CHAPTERS
00:00 Intro
00:36 Preparing the meatballs
04:11 Forming and cooking the meatballs
05:05 Making the sauce
06:28 Preparing the polenta
08:18 Plating the dish
08:56 Tasting the dish

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From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.