RECIPE: Make Table & Main’s Meatloaf Meatballs

Table & Main’s Meatloaf Meatballs     
Courtesy of Iain Bagwell
Table & Main’s Meatloaf Meatballs Courtesy of Iain Bagwell

Credit: Iain Bagwell

Credit: Iain Bagwell

I’m a huge and longtime fan of Table & Main in Roswell. I’d love to cook the Meatloaf Meatballs at home. Any chance they’ll share the recipe? — Molly Walker, Alpharetta

Table & Main’s owner Ryan Pernice was happy to share the recipe for the meatballs, although the glaze recipe remains top-secret. The menu lists the meatloaf meatball appetizer as being served with a brown sugar-ketchup glaze. Pernice suggests glazing your homemade meatballs with your favorite barbecue sauce or ketchup.

Chef Woolery Back tells us the recipe has been on the Table & Main menu since day one. “We wanted to take the best of both worlds, your grandma’s everyday meatloaf put into the neat little package of a meatball. We serve three to an order smothered in a brown sugar-ketchup glaze.” They buy their ground beef locally from Stone Mountain Cattle and use their 80/20 blend. While the meatballs are only available as an appetizer at Table & Main, Back says they’d be great served with spaghetti – minus the brown sugar-ketchup glaze, of course.

ExploreMore recipes from metro Atlanta restaurants
Table & Main’s Meatloaf Meatballs     
Courtesy of Iain Bagwell
Table & Main’s Meatloaf Meatballs Courtesy of Iain Bagwell

Credit: Iain Bagwell

Credit: Iain Bagwell

Table & Main’s Meatloaf Meatballs
  • 1 tablespoon canola oil
  • 1/2 cup diced onion
  • 1 small clove garlic, minced
  • 24 Ritz crackers
  • 2 eggs
  • 1/4 cup milk
  • 2 tablespoons ketchup
  • 1 tablespoon diced roasted green chiles (from a 4-ounce can)
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon Worcestershire
  • 1/2 teaspoon black pepper
  • 2 pounds ground beef
  • 1/2 cup all-purpose flour
  • Ketchup or barbecue sauce, to serve
  • Chopped chives, for garnish
  • Heat oven to 400 degrees.
  • In a small skillet, heat oil over medium-high heat and add onion and garlic. Saute until onion is translucent, about 2 minutes. Remove from heat.
  • Make cracker crumbs by either pulsing crackers in a food processor or putting crackers in a plastic bag and using a rolling pin to turn them into fine crumbs.
  • In a large bowl, combine cooked onion and garlic with cracker crumbs. Add eggs, milk, ketchup, green chiles, mustard, salt, Worcestershire and pepper. Mix thoroughly. Then add ground beef and gently stir together. Form mixture into 12 3-ounce meatballs, about 1/3 cup each.
  • Pour flour into a pie plate. Roll meatballs in flour and then arrange on rimmed baking sheet. Bake until cooked through and golden brown, about 30 minutes. Remove from oven. Serve immediately with ketchup or barbecue sauce and garnish with chopped chives. Makes: 12 meatballs

Nutritional information

Per serving: Per meatball: 229 calories (percent of calories from fat, 57), 16 grams protein, 8 grams carbohydrates, trace fiber, 14 grams total fat (5 grams saturated), 83 milligrams cholesterol, 362 milligrams sodium.

From the menu of...Table & Main, 1028 Canton St., Roswell. 678-869-5178, tableandmain.com.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.

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