A cozy café-style meatballs with sauce recipe for two. You know that kind of weeknight dinner that feels like you're treating yourself - but really only took ten minutes of prep and one pan? That's this one. These Meatloaf Meatballs are tender, juicy, and full of flavor, baked right in the oven and smothered with a silky black pepper sauce made from the pan drippings. You can make the meatballs ahead, whisk together the sauce, and pour it over before baking - dinner for two, done and delicious. Serve them tucked into a soft brioche bun with a slather of German mustard and you've got a meatloaf meatball sandwich that feels straight out of a European café.
Inspiration from Amsterdam
Recently, Mark and I were wandering the charming canals of Amsterdam after visiting the Anne Frank House. We stopped at Café 't Smalle, a hidden gem tucked along the Egelantiersgracht canal - all warm wood, brass, and cozy Jordaan charm.
I ordered their 'T Smalle Buns - Meatball Pepper Sauce with a Bun, and oh my goodness. Sunshine, a crisp cider, and that sandwich - it was one of those simple, perfect meals that just sticks with you. So naturally, I came home determined to make my own version - scaled perfectly for two, of course.
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Why This Meatballs with Sauce Recipe Works
This recipe is all about ease and flavor. You can make the meatloaf meatballs ahead of time - up to 24 hours in advance - and store them in an airtight container. When you're ready to bake, whisk together the quick black pepper sauce, pour it over the meatballs, cover, and bake for 40 minutes.
When they come out, grab your brioche buns, slather them with mustard, tuck in a few meatballs, and drizzle with that savory pepper sauce. Dinner for two tonight, and maybe lunch for tomorrow - because you'll have a few baked all beef meatballs leftover (lucky you).
Meatloaf Meatballs Ingredients
Think of this as your favorite meatloaf - reimagined in tender, bite-sized form. Here's what makes these little flavor bombs so good:
- Panko Bread Crumbs: I love Ian's brand. Using panko instead of fresh bread keeps the meatballs tender without being mushy.
- Worcestershire Sauce: Adds that deep, savory umami flavor.
- Ketchup and Dijon Mustard: A classic meatloaf combo that brings a little tang and sweetness.
- Fresh Parsley: Brightens everything up.
- Egg: The glue that binds the mix together.
- Onion Powder, Salt, and Pepper: Simple, balanced seasoning.
- 85% Lean Ground Beef: The sweet spot for juicy, tender meatballs - don't go leaner.
- Black Pepper Sauce: Made with water, Better Than Bouillon (beef), soy sauce, cornstarch, apple cider vinegar, a touch of sugar, melted butter, and a generous grind of coarse black pepper.
Everything is pantry-friendly, straightforward, and comes together fast - just the way weeknight cooking should be.
See recipe card for quantities.
How to Make Meatloaf Meatballs and Black Pepper Sauce
Alright, apron on - let's make these together.
Step 1: Prep the Meatballs
Adjust your oven rack to the lower-middle position and heat it to 400°F.
In a large bowl, combine your panko and Worcestershire sauce and let it soak until moistened. Stir in 1 tablespoon ketchup, parsley, egg, mustard, onion powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the ground beef and knead gently with your hands until everything is just combined.
Now, divide the mixture into 12 small (scant ¼ cup) portions and roll between wet hands to form meatballs.
Arrange them in a small 5x7-inch baking dish, cover with plastic wrap, and refrigerate until ready to bake. (You can chill them up to 24 hours in advance - hello, meal prep win!)
Step 2: Make the Black Pepper Sauce
In a small mixing bowl, whisk together ½ cup water, ¼ teaspoon beef bouillon concentrate, soy sauce, a splash of brandy (optional but lovely), cornstarch, vinegar, sugar, melted butter, and a generous amount of freshly ground black pepper.
Pour this sauce right over your meatballs, cover the dish tightly with foil, and bake for 40 minutes.
Step 3: Serve It Up
When they come out bubbling and fragrant, grab your brioche buns. Slather one side with good German mustard, nestle in your meatloaf meatballs, and drizzle that peppery sauce right over the top.
And there you have it - Meatloaf Meatballs with Black Pepper Sauce that are equal parts cozy comfort and café-style indulgence.
Meatball Sandwich Sides
You can't go wrong with:
- Mashed Potatoes, Steamed peas or green beans (classic comfort!)
- French fries or tater tots (because, obviously)
- A crisp Caesar salad - check out my Mom's Caesar salad dressing recipe (no anchovies)
- German mustard or pickles on the side for that tangy bite
More Meatball with Sauce Ideas
Feeling saucy? Try one of these quick options next time:
- Simple Burger Sauce: Whisk together 2 tablespoons mayonnaise, 1 teaspoon cider vinegar, a pinch of pepper, and 2 tablespoons ketchup.
- BBQ or Steak Sauce Shortcut: Grab your favorite bottle and drizzle for a fast flavor twist.
Meatball with Sauce Final Thoughts
This meatball with sauce recipe is everything I love about cooking for two - unfussy, flavorful, and just a little bit special. It's a meal that invites you to slow down, pour a drink, and share something warm and comforting with someone you love.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
Related
Looking for other meatball recipes for two like this? Try these:
Meatloaf Meatballs with Black Pepper Sauce
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Ingredients
- ½ cup panko bread crumbs
Meatloaf Meatballs
- 2 Tablespoons Worcestershire sauce
- 6 Tablespoons ketchup
- ¼ cup minced fresh parsley
- 1 egg
- 1 Tablespoon Dijon mustard
- 1 teaspoon onion powder
- Salt and Pepper
- .75 to 1 pound 85 percent lean ground beef
Black Pepper Sauce:
- ¼ cup water
- ⅛ teaspoon beef bouillon base like Better than Boullion
- 1 Tablespoon soy sauce
- 2 Tablespoons bourbon or brandy
- 1 ½ teaspoons corn starch
- 2 teaspoons sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons coarsely ground black pepper
- ½ Tablespoon melted unsalted butter optional
Meatball Sandwich Bread and Garnish:
- 3 Brioche Hot Dog Buns substitute hamburger buns or even slices of white sandwich bread.
- German Mustard
Instructions
Prep the oven:
- Adjust oven rack to the lower-middle position and preheat to 400°F (200°C). Lightly grease a small baking dish (about 5x7 inches).
Make the meatloaf meatballs:
- In a large mixing bowl, combine panko breadcrumbs and Worcestershire sauce until crumbs are moistened. Stir in ketchup, Dijon mustard, parsley, egg, onion powder, salt, and pepper.
- Add ground beef and gently mix with your hands until just combined-do not overwork.
Shape and chill:
- Divide mixture into 8 - 12 small portions (scant ¼ cup each). Roll into balls with damp hands and place in the prepared baking dish. Cover with plastic wrap and refrigerate until ready to bake (up to 24 hours ahead).
Prepare the black pepper sauce:
- In a small bowl, whisk together water, beef bouillon concentrate, soy sauce, brandy (optional), cornstarch, apple cider vinegar, sugar, melted butter, and freshly ground black pepper until smooth.
Bake the meatballs:
- Pour the sauce evenly over the meatballs. Cover the baking dish tightly with foil and bake for 40 minutes, or until the meatballs are cooked through and the sauce is bubbling and slightly thickened.
Serve:
- Serve the baked all beef meatballs on brioche buns with German mustard and spoon over the black pepper sauce from the pan.
Storage:
- Store leftover meatloaf meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave before serving.
Notes
• Make Ahead: Shape your meatloaf meatballs up to 24 hours in advance and store them covered in the refrigerator. When ready to bake, whisk together the black pepper sauce and pour it right over the chilled meatballs before baking.
• Freezer Option: These baked all beef meatballs freeze beautifully. Freeze cooked meatballs (without sauce) on a parchment-lined tray, then transfer to a freezer-safe bag for up to 3 months. Reheat in sauce until warmed through.
• Black Pepper Sauce Tip: Use coarsely ground black pepper for the best flavor. The sauce should be rich and savory with just the right amount of peppery bite.
• Serving Ideas: These meatloaf meatballs are perfect for a meatball sandwich, served on brioche buns with German mustard, or plated with mashed potatoes and green beans for a cozy dinner.
• Leftovers for Two: This recipe makes just enough for two sandwiches plus a few extra meatballs - perfect for lunch the next day.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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