These meatballs are the round and ground version of old-fashioned American meatloaf, down to the ketchup glaze. They’re homey, inviting, and a great brunch dish. Serve them with mashed potatoes and creamed spinach.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 pound mushrooms, wiped with a damp paper towel, trimmed, and chopped
1 large egg
3/4 cup ketchup, divided
2 tablespoons whole milk
1/2 cup uncooked oatmeal (not instant)
2 tablespoons chopped fresh parsley
2 tablespoons Worcestershire sauce
2 teaspoons fresh thyme or 1/2 teaspoon dried
3/4 pound ground pork
1/2 pound ground veal
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat butter and oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 2 minutes. Add mushrooms, and cook for 5 to 7 minutes, or until mushrooms are soft. Set aside.
3. While vegetables cook, whisk egg, 1/4 cup ketchup, and milk in a mixing bowl. Add oatmeal, parsley, Worcestershire sauce, and thyme, and mix well. Add vegetable mixture, pork, and veal to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. While meatballs bake, heat remaining ketchup in the skillet over medium heat. Remove the pan from the oven, and add meatballs to the skillet, stirring to glaze them with ketchup. Serve immediately.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.