Preparing meatballs is an economical and versatile choice for dinner. The same amount of meat you would use for hamburgers seems to go a long way when mixed as meatballs instead. These bacon meatballs can be added to pasta dishes, served in sandwiches or dropped into soups to enhance its flavor. They freeze well and after thawed saves steps in the kitchen when meatballs are needed for a meal at another time.
- 6 strips of bacon, diced
- ½ cup of diced onion
- 3 cloves of garlic, minced
- 1 pound of ground sirloin
- ½ cup of seasoned bread crumbs
- 2 tablespoons of parsley, minced
- ½ teaspoon of paprika
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 2 large eggs
- Cook bacon in a medium sized frying pan over a medium/high heat until just crisp.
- Remove bacon from pan and place on paper towels to drain and cool.
- Drain all but 1 tablespoon of the bacon drippings from the frying pan and sauté the diced onion over a medium heat until they have softened which takes approximately 3-4 minutes.
- As soon as the onion has softened add the minced garlic to the pan and cook for 2-4 minutes.
- In a small bowl beat the eggs and set aside.
- In a large mixing bowl add all the ingredients together adding the eggs last until the meatball mixture has incorporated all the wet and dry ingredients.
- Preheat oven to 400’.
- Roll the meatballs into 1 inch balls and place on a cookie sheet prepared with non-stick cooking spray.
- Bake meatballs in the oven for 10-15 minutes until fully cooked.
- Remove meatballs from cookie sheet and place them on a platter, in a bowl or into a pot of tomato sauce to take on more flavor and serve with you meal.
- These little delights are also great appetizers.
- Serve them hot, as is, with grated or shredded cheese on top or with a small bowl of tomato sauce for dipping.
- These meatballs are small in size making them perfect to fit on sandwich hoagie rolls or even left-over hot dog buns for a tasty lunch or late afternoon snack.
© 2013 Beverly Mucha / All Rights Reserved
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