Bacon Wrapped Cheese Stuffed Meatballs Recipe 455

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.

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil (for easy clean up) and place a rack in the pan (I use a rack like you use to cool cookies) In a large bowl, mix the ground beef, torn bread, water, onion, garlic powder, salt, pepper and egg. Blend well. Divide meat into 8 equal portions. Form meatball around a cube of cheese. Wrap with one slice of bacon, then turn the meatball 90 degrees and wrap in another slice of bacon. Place meatballs, bacon seam-side down on the rack in the prepared pan. Bake for 30-40 minutes or until bacon is nicely browned and beginning to look crisp (the bacon won't crisp on the bottom, FYI).

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
• In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
• Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
• Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.
• Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.

Steps:

• Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
• Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
• Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.

Steps:

• Put all the ingredients for the smoky BBQ sauce in a pan, add 125ml water and season well, then bring to a simmer, whisking until combined. Leave to cool.
• In a bowl, mix together all the meatball ingredients, except the cheese and bacon, and season well. Take a walnut-sized piece of the mixture and flatten it with your hands, then wrap it gently around a mozzarella ball and roll it into a circle the size of a ping-pong ball. You should end up with 20 balls.
• Cut each slice of bacon in half across the short side and wrap half a slice around each ball. Transfer the balls to a baking tray with the overlapping bacon edges underneath, and cook at 190C/170C fan/gas 5 for 20 mins. Brush with the BBQ sauce and return to the oven for 8-10 mins more or until nicely browned. Brush again with sauce and eat warm, with even more sauce on the side for dipping.

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
• In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
• Form portions of the meat around the mozzarella to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
• Serve with Pasta and Marinara Sauce.