Saturday, July 09, 2016

#3913 - Bacon Wrapped Meatballs

(by Shirley McNevich)

3lbs. ground chuck
3 eggs
1/2 cup fresh grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 cup 4C Italian bread crumbs
1 TBSP minced garlic
1/4 cup chopped onions (more or less to your taste)
1 tsp. salt
1 tsp. fresh ground black pepper
1 tsp. oregano
1 tsp. dried basil
other spices (to your taste)
1lb. good quality bacon
marinara sauce OR BBQ sauce

Cover a jelly roll pan (flat pan with a lip) with foil and spray the foil with Pam. In a bowl add ground chuck, eggs, grated Parmesan cheese, chopped parsley, bread crumbs, minced garlic, chopped onions, salt, pepper, oregano and basil--mix with your hands until combined. Form the meat mixture into 12 - 2" meatballs. Open the bacon--find the middle point of the slab of bacon. Using a sharp knife start at the top/middle of the bacon and slice all the way to the bottom (vertically) to make half slices of bacon. Wrap one meatball with one half slice of bacon, then turn the meatball 1/4 and wrap with a second half slice of bacon. Place the bacon wrapped meatball (bacon seams down) on to the foil lined jelly roll pan. Repeat with all meatballs. Bake at 350 degrees for 45 minutes or until meatballs are done and bacon is crispy. Carefully pour off extra grease. Serve with marinara sauce or BBQ sauce.

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