Everyone at home really enjoyed it, so I’m planning to make twice as much next time.

In a large bowl, combine the ground meat, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined.
Shape the mixture into bite-sized meatballs, about 1 inch in diameter.
In a skillet over medium heat, lightly brown the meatballs on all sides. You may need to do this in batches. Once browned, transfer the meatballs to a plate.
In the same skillet, whisk together ketchup, brown sugar, soy sauce, and Worcestershire sauce. Bring to a simmer.
Return the meatballs to the skillet, turning to coat each one in the glaze. Simmer on low for about 15 minutes, or until the meatballs are cooked through and the sauce has thickened to a glossy consistency.
Transfer the glazed meatballs to a serving platter and insert a toothpick into each for easy serving. Enjoy!
Variations & Tips
For a different flavor profile, try using ground turkey or chicken instead of beef or pork. You can also add a pinch of chili flakes to the glaze for a bit of heat, or substitute the brown sugar with honey for a different kind of sweetness. If you’re looking for a gluten-free version, use gluten-free breadcrumbs and ensure all your sauces are gluten-free as well. For a little extra umami, toss in a spoonful of hoisin sauce to the glaze.