Bacon Meatballs

Can you believe that there was once a time when I didn’t like bacon? Now there is a sensible reason why I went off liking it, I once worked in a kitchen where every Sunday I had to cook 20-30 lbs of bacon for Sunday Breakfast and after a while just the smell of bacon made me feel sick. So for almost 15 years I couldn’t stand to even have it cooking in my house.

My poor husband.

But I gave bacon a try again for the first time last year and my eyes were opened back up to the taste I have been missing all these years. Although I will say I prefer English bacon over American streaky bacon which has a much higher fat content. But I am finally back on the dark side and loving it.

Bacon Meatballs

250g (1/2 lb) bacon, chopped
250g (1/2 lb) minced beef
1/2 tsp salt
1/2 tsp smoked paprika
1 tsp dried oregano
1/4 tsp freshly cracked black pepper
1 egg
1 courgette (zucchini), grated
Favourite Tomato Sauce


Wash and grate the courgette and then place in a colander over a sink. Sprinkle with salt and leave for 10 minutes. After 10 minutes press out any remaining liquid either with your hands or between paper towels.

Pre-heat oven to 200 C (400 F). Mix all of the ingredients together in a mixing bowl.

Roll meatballs about the size of a ping pong ball. You should have about 12 meatballs, depending on how large you roll them. Rolling them slightly smaller will decrease the cooking time. I like to place my meatballs on my grill pan so the meatballs don’t sit in grease but you can place them on a baking tray.

Bake for 20 minutes. Meatballs will still be reddish in colour because of the bacon.

You can serve the meatballs as is straight from the oven but if I am serving them with pasta sauce I like to heat up my pasta sauce with the meatballs in it.
Bacon Meatballs
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Serves: 4
 

Ingredients
  • 250g (1/2 lb) bacon, chopped
  • 250g (1/2 lb) minced beef
  • ½ tsp salt
  • ½ tsp smoked paprika
  • 1 tsp dried oregano
  • ¼ tsp freshly cracked black pepper
  • 1 egg
  • 1 courgette (zucchini), grated
  • Favourite Tomato Sauce

Instructions
  1. Wash and grate the courgette and then place in a colander over a sink. Sprinkle with salt and leave for 10 minutes. After 10 minutes press out any remaining liquid either with your hands or between paper towels.
  2. Pre-heat oven to 200 C (400 F). Mix all of the ingredients together in a mixing bowl.
  3. Roll meatballs about the size of a ping pong ball. You should have about 12 meatballs, depending on how large you roll them. Rolling them slightly smaller will decrease the cooking time. I like to place my meatballs on my grill pan so the meatballs don’t sit in grease but you can place them on a baking tray. Bake for 20 minutes.
  4. You can serve the meatballs as is straight from the oven but if I am serving them with pasta sauce I like to heat up my pasta sauce with the meatballs in it.

This entry was posted in Beef, Gluten-Free, Main Course, Pork and tagged , , , , . Bookmark the permalink.

4 Responses to Bacon Meatballs

  1. Stacy says:

    I usually make meatballs with a mix of pork and beef but never thought to use actual bacon. It adds much more flavor, I’m sure. And I love that you balance the addition of fatty bacon by adding courgette as well, Laura. It almost seems healthy again. :)

  2. Oh wow! How did you just take meatballs and make them better? I wouldn’t have believed it. These look and sound amazing.

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