Beef And Bacon Meatballs Food

BACON MEATBALLS

Steps:

• In the bowl of your stand mixer add the milk to the slices of bread.
• Melt the butter in a pan and add the minced yellow onions.
• Cook them on medium low until translucent but not browned.
• Remove from heat and let cool.
• In your bowl with the milk soaked bread add the rest of the meatball ingredients including the cooked onions.
• Mix it on low until the bread is broken apart and the meat is combined with the ingredients (using the stand mixer and not your hands helps keep the mixture cold and tender).
• Using a meatballer/ice cream scoop or your hands scoop them into balls about the size of a ping pong ball.
• Freeze on a cookie sheet if possible.
• If cooking immediately, add to a baking dish and cook at 375 degrees for 20-22 minutes.
• Remove the meatballs from the pan and serve with your favorite sauce.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

BEEF-AND-BACON MEATBALLS

Steps:

• Make the sauce: Combine the red wine, port, shallots, bay leaves, thyme, peppercorns and bacon in a medium saucepan. Bring to a simmer over medium-high heat, reduce the heat to medium and cook until reduced by one-third, about 30 minutes. Add the chicken broth and continue cooking until reduced by half, about 40 more minutes (you should have about 2 cups liquid). Strain into a clean saucepan.
• Mix the butter and flour in a bowl to form a paste. Whisk the paste into the sauce and simmer over medium heat, whisking, until slightly thickened, about 10 minutes. Whisk in the heavy cream and season with salt. Set aside.
• Meanwhile, make the meatballs: Pulse the bacon and onion in a food processor until finely chopped. Transfer to a bowl and add the beef, breadcrumbs, parsley, egg, garlic, mustard, Worcestershire sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix until just combined. Dampen your hands and form into about 48 meatballs, 1 inch each.
• Heat the vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5 to 7 minutes. Drain on a paper towel-lined plate.
• Wipe out the skillet, add the sauce and the meatballs, and cook over medium heat until the sauce is simmering and the meatballs are heated through, about 2 minutes. (Add 1 to 2 tablespoons water if the sauce is too thick.) Top with chives.

BEEF-AND-MUSHROOM MEATBALLS

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 6 ingredients just until blended; shape into 24 meatballs, using about heaping 1 Tbsp.mixture for each meatball.
• Place on prepared baking sheet.
• Bake 20 min. or until done (165°F). About 5 min. before meatballs are done, cook chili sauce and relish in large skillet on medium heat until heated through, stirring frequently.
• Add meatballs to sauce; turn to evenly coat all sides of meatballs with sauce.

GIANT BACON-WRAPPED MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Mix ground beef, eggs, Parmesan cheese, parsley, bread crumbs, garlic, onion powder, salt, black pepper, oregano, and basil in a large bowl until thoroughly combined. Form meat mix into 2-inch meatballs.
• Wrap half a bacon slice around a meatball; turn the meatball around 45 degrees and wrap a second half-slice of bacon around the meatball so the meat is enclosed by bacon. Repeat, forming 12 meatballs and wrapping each one in 2 half-slices of bacon. Place wrapped meatballs onto the prepared baking sheet with seam sides down.
• Bake in the preheated oven until meatballs are no longer pink inside and bacon is crisp, about 45 minutes. An instant-read meat thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C). Pour off excess grease.

BBQ BACON MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C) (or 350°F (180°C) on a convection oven).
• In a large bowl, mix the ground beef, ground sausage, bread crumbs, onion, garlic, and egg together with your hands until thoroughly combined.
• Roll the mixture into golf ball-sized balls. Use your thumb to create a dent in the balls, add a bit of mozzarella and seal.
• Cut the bacon rashers in half and roll around the meatballs.
• Place the meatballs on a foil-covered tray and bake for 20 minutes.
• Remove from the oven and brush with BBQ sauce, then bake for 5 minutes more. Repeat brushing and baking two more times for an extra-thick layer of BBQ sauce.
• Enjoy!

STEAK N' BACON CHEDDAR MEATBALLS

Steps:

• Preheat oven to 450. Brush 13x9 pan with 1 tablespoons Olive Oil.
• 1) Heat 1 tablespoons Olive Oil in large skillet at medium heat. Add onions and bacon, saute, stir often until golden brown, approximately 10 minutes.
• 2) Remove, drain and cool.
• 3) Mix bacon, onions and the rest of the ingredients.
• 4) Roll into golf ball size, tightly.
• 5) Roast for 18-20 minutes. Cool for 5 minutes. Enjoy!