Add me to the list of bloggers that love bacon. My original plan was to make a 50/50 burger inspired by this post on Serious Eats. After a long weekend of hot dogs and burgers on the grill, I needed something different. Enter bacon meatballs!
Bacon Meatballs
Bacon Meatballs
recipe adapted from Evil Shenanigans
1 pound hardwood smoked bacon
1 pound ground chuck
1 teaspoon kosher salt
2 teaspoons smoked paprika
2 teaspoons dry oregano
½ teaspoon ground fennel
½ teaspoon freshly ground black pepper
1 egg, lightly beaten
1-2 cups Fifteen Minute Tomato Sauce, for serving
2 tablespoons chopped flat leaf parsley, for serving
1 pound ground chuck
1 teaspoon kosher salt
2 teaspoons smoked paprika
2 teaspoons dry oregano
½ teaspoon ground fennel
½ teaspoon freshly ground black pepper
1 egg, lightly beaten
1-2 cups Fifteen Minute Tomato Sauce, for serving
2 tablespoons chopped flat leaf parsley, for serving
Cut the bacon into 1-inch pieces and place into the bowl of a food processor. Pulse the bacon until it is evenly ground and no large pieces remain.
In a large bowl combine the bacon with the remaining ingredients. Mix gently until evenly combined. Using a portioning scoop or 2 spoons, shape the meat mixture into 2½ to 3 inch-sized balls. Be careful not to pack the meat mixture too tightly together or the resulting meatballs will be tough. Place meatballs on a parchment lined baking sheet and chill, uncovered, for at least two hours.
When the meatballs are thoroughly chilled, preheat the oven to 400ºF.
Transfer the baking sheet to the oven and bake until the meatballs reach an internal temperature of 160ºF, about 15 to 20 minutes. Remove from oven and allow to cool slightly. To serve, add desired amount of tomato sauce on each dinner plate and top with 3 to 4 meatballs and sprinkle with parsley.
