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Meatloaf meatballs in black pepper sauce in a glass dish with a silver spoon.
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Meatloaf Meatballs with Black Pepper Sauce

Tender all beef meatloaf meatballs in sauce, baked in the oven with rich black pepper sauce. Perfect for a cafe-style meatloaf sandwich on brioche buns for two.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 3 servings
Author: Pam Werley

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

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.