Bacon-Wrapped Meatballs

Well, I know the Cowboys aren't in the Super Bowl this year and the Houston Texans didn't make it either, but the game will be down in Houston and that's a good enough reason to watch the big game.

Since I don't really have a team to cheer for, I guess I'll go with Atlanta. Although....Tom Brady is the better looking quarterback.  My, my. Decisions, decisions.  

I may not be able to choose a team easily, but I will be making these savory Bacon-Wrapped Meatballs to munch on during the game.

These turned out to be two good-sized bites, so next time I'll make the meatballs a bit smaller - maybe 1 ½" instead of 2". Also, I used thick bacon and I think it will cook a little better with thinner bacon.

I like the combination of beef with a touch of barbecue sauce along with the salty, smoky bacon and spicy jalapeno. I ended up plopping two jalapeno slices on top - one for each bite of meatball.

If you don't like spicy, leave the jalapeno off and put a dab of barbecue sauce on top after they're finished cooking.

Don't overwork the beef mixture when forming the meatballs, but make sure they're compact enough to hold together. Overworking them will make them tough and dense.

Baking these Bacon-Wrapped Meatballs in the mini muffin pan is really convenient and easy. Also, they're easy to scoop out to serve. They're definitely best served warm.

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Bacon-Wrapped Meatballs

Yield: 16

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Tasty meatballs, tasty bacon, tasty appetizers!

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Ingredients

• 1 lb ground beef
• ½ C bread crumbs
• 1 egg,  beaten
• 2 teaspoon barbecue sauce
• 2 tablespoon onion, minced
• ½ teaspoon garlic
• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 C shredded cheese, (cheddar or mozzarella)
• 8 slices bacon,  halved
• Sliced Pickled Jalapenos
• Ranch Dressing, (optional)

Instructions

1. Preheat oven to 375 degrees.
2. Gently mix together the ground beef, bread crumbs, barbecue sauce, onion, garlic, salt and pepper, egg and cheese until combined.
3. Roll the mixture into 1 ½" meatballs and wrap ½ piece of bacon around each. Place each meatball into an ungreased mini muffin pan.
4. Bake meatballs for 12 minutes, then turn the pan around in the oven and bake for additional 15-18 minutes or until bacon is cooked and browned.
5. Remove from the pan immediately and put one or two slices of jalapeno on top of each meatball along with a toothpick.
6. OK cooled off a bit, but best warm. Serve with ranch dressing if desired.

Notes

I didn't use the onion (used onion powder), but I recommend it for better meatballs.

Use actual breadcrumbs - not the ground ones from the can. The meatballs will hold together better. Just finely chop up half a hamburger bun or hot dog bun until it's crumbs and that will work.

Wouldn't recommend honey barbecue sauce - it would make it too sweet.

Nutrition Information:

Yield: 16 Serving Size: 1 meatball
Amount Per Serving: Calories: 161Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 354mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 12g

Nutrition Values are Approximate