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Bacon Nut Meatballs

Almonds provide the crunchy difference in these irresistible meatballs. Making them a day in advance enhances the flavor even more. - Sue Downes-Williams, Lebanon, New Hampshire.

8 ServingsPrep: 25 min. Cook: 30 min.

Ingredients

10 bacon strips, diced
2 eggs
1/3 cup tomato paste
1-1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
2 tablespoons chopped slivered almonds
1 tablespoon dried oregano
1 tablespoon salt
1-1/2 teaspoons pepper
2 pounds ground beef
1 pound fresh mushrooms, sliced
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) beef consomme

Directions

In a large skillet, cook bacon. Remove bacon with a slotted spoon;
drain o paper towels. Reserve drippings in skillet.
In a large bowl, combine the eggs, tomato past, crumbs, parsley,
almonds, oregano, salt, pepper and bacon. Crumble beef over mixture
and mix well.
Shape into 1-in. balls. Brown meatballs in drippings. Remove with a
slotted spoon. Drain, reserving 1 tablespoon drippings. Saute

2 of 2

Bacon Nut Meatballs (continued)

Directions (continued)

mushrooms and onion in the drippings.
Combine soup and consomme; stir into the mushroom mixture until
blended. Return meatballs to pan. Bring to a boil; reduce heat.
Simmer, uncovered, for 10 minutes or until meat is no longer pink.
Yield: 60 meatballs.

To quickly chop nuts, place 1 cup of large nut pieces in a food processor. Cover and push the pulse button several times until nuts are the size you prefer.

Nutrition Facts: 1 serving (7 each) equals 459 calories, 31 g fat (12 g saturated fat), 131 mg cholesterol, 1,754 mg sodium, 16 g carbohydrate, 3 g fiber, 29 g protein.