Bacon Wrapped Meatballs
These bite-size meatballs are the perfect party appetizer!
Ingredients
- 1¼ lb 80% lean ground beef (also labeled ground chuck)
- 1 egg
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 2 tablespoons ketchup
- 12 slices regular-cut bacon (this is about ¾ of a pound or 12 ounces)
- To serve: ketchup and/or bbq sauce for dipping
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Instructions
- Preheat oven to 350°F.
- Line a sheet pan with aluminum foil, and place a wire rack on top. Lightly spray the wire rack with cooking spray.
- Place the ground beef, egg, ketchup, salt, and nutmeg in a large bowl. Mix very gently with your hands, just until combined. Form the mixture into 24 one-inch balls.
- Cut the bacon slices in half. Place a meatball on a half-slice of bacon, and roll the bacon around the meatball. Secure with a toothpick. Repeat with the remaining bacon and meatballs.
- Place the bacon wrapped meatballs on the wire rack fitted over the sheet pan. Bake for one hour, or until the bacon is crisp.
- Serve with ketchup or bbq sauce for dipping.
Notes
Make sure you use regular cut bacon for this recipe. Thick cut bacon takes longer to cook, and the meatballs will dry out by the time the bacon gets crisp.
Use 80% lean ground beef to ensure that the meat stays moist in the oven. Leaner ground beef, such as 85% or 90% lean, will dry out while the bacon is cooking.
I used this sheet pan + wire rack combo from USA Pan to cook the meatballs. The wire rack ensures that the bacon is cooked evenly and crisp all the way around. If you don't have a wire rack that fits over a sheet pan, just skip the wire rack and bake the meatballs directly on the sheet pan.
Nutrition
Calories: 110kcalCarbohydrates: 1gProtein: 6gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 199mgPotassium: 92mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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