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Bacon-Wrapped Meatballs
These hearty appetizers are a hit at whatever kind of party I make them for. The appealing aroma while baking is irresistible.—Pamela Shank, Parkersburg, West Virginia
48 Servings
Prep: 35 min. Bake: 15 min.
Ingredients
2 eggs, lightly beaten
2 tablespoons milk
3/4 cup shredded Parmesan cheese
1/4 cup seasoned bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
24 bacon strips, cut in half widthwise
Directions
In a large bowl, combine the eggs, milk, cheese, bread crumbs, salt
and pepper. Crumble beef over mixture and mix well. Shape into 1-in.
balls.
In a large skillet, cook bacon over medium heat until partially
cooked but not crisp. Remove to paper towels to drain. Wrap a piece
of bacon around each meatball; secure with a wooden toothpick.
Place meatballs on a greased rack in a shallow baking pan. Bake at
375° for 8 minutes. Turn; bake 3-5 minutes longer or until meat
is no longer pink and bacon is crisp.
Yield: 4 dozen.
Nutrition Facts:
1 meatball equals 42 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 135 mg sodium,
© Taste of Home 2013
2 of 2
Bacon-Wrapped Meatballs
(continued)
Nutrition Facts:
1 g carbohydrate, trace fiber, 4 g protein.
Diabetic Exchanges:
1/2 lean meat, 1/2 fat.
Wine:
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as
Sauvignon Blanc
or
Pinot Grigio
.
© Taste of Home 2013