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Bacon-Wrapped Meatballs

 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 ServingsPrep: 35 min. Bake: 15 min.


  • 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


  • 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.
Nutritional Facts: 1 meatball equals 42 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 135 mg sodium,

2 of 2

Bacon-Wrapped Meatballs (continued)

Nutritional 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.