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Bacon-Wrapped Meatballs Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES:48 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES: 48 servings

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

Nutritional Facts

1 meatball equals 42 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 135 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1/2 lean meat, 1/2 fat.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Bacon-Wrapped Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p100

Nutritional Facts

1 meatball equals 42 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 135 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1/2 lean meat, 1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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