Giant Bacon-Wrapped Meatballs
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1360 g
Ground Beef3
Eggs1 cup
Grated Parmesan Cheese1 cup
Parsley (chopped fresh)1 cup
Bread Crumb (dry)1 tbsp
Garlic (minced)1 tbsp
Onion Powder1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Oregano (dried)1 tsp
Dried BasilDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line a rimmed baking sheet with parchment paper
3
Mix ground beef, eggs, Parmesan cheese, parsley, bread crumbs, garlic, onion powder, salt, black pepper, oregano, and basil in a large bowl until thoroughly combined
4
Form meat mix into 2-inch meatballs
5
Wrap half a bacon slice around a meatball; turn the meatball around 45 degrees and wrap a second half-slice of bacon around the meatball so the meat is enclosed by bacon
6
Repeat, forming 12 meatballs and wrapping each one in 2 half-slices of bacon
7
Place wrapped meatballs onto the prepared baking sheet with seam sides down
8
Bake in the preheated oven until meatballs are no longer pink inside and bacon is crisp, about 45 minutes
9
An instant-read meat thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C)
10
Pour off excess grease