Wrapped Meatballs Recipes

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:

• Heat oven to 375°F.
• Unroll dough into 16 triangles on cutting board; cut each triangle lengthwise in half. Place 1 meatball near short end of each triangle; roll up. Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until meatballs are heated through and crescent dough is golden brown. About 5 min. before appetizers are done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring occasionally.
• Sprinkle appetizers with cheese. Serve with pasta sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Combine ground turkey, bread crumbs, egg, onion, garlic, salt, and pepper until well mixed. Form into sixteen 1 1/2-inch balls.
• Wrap each meatball with a piece of bacon, securing with a toothpick. Brush each bacon-wrapped meatball with teriyaki sauce, then place seam side down on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Brush meatball with additional teriyaki sauce. Continue baking until the turkey is cooked completely and the bacon has reached your desired crispness, 15 to 20 minutes more.

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:

• Thaw meatballs. On an ungreased baking sheet, separate crescent rolls iinto 8 pieces. Cut each piece in half to form 2 narrow triangles.
• Place a meatball onto each crescent triangle; pull up corners of roll, wrapping the meatball.
• Bake at 375 degrees for 11-13 minutes.
• If desired, sprinkle cheese on wraps while still warm.
• Serve with pasta sauce for dipping.

Steps:

• Method.
• In a big bowl, combine ground beef, blue cheese, dried tomatoes, sauteed onion, seasoning blend, salt and pepper. Mix thoroughly with hands. Form into about 1-inch diameter balls. Fry all the balls in a pan with 1 teaspoons olive oil until thoroughly cooked through. Drain. Cut phyllo dough sheets into 2-inch squares. Place one meatball on each square and fold up corners, then twist the top for a decorative look. Do this for each meatball. Brush each appetizer with melted butter. Place all the phyllo appetizers on a cookie sheet and bake about 15 minutes (or until golden brown) in a 350 degree oven.
• To prepare dipping sauce: Mix packet of French onion soup mix with sour cream and stir thoroughly.
• Notes:
• Number of servings: Makes about 20-30, depending on size of meatballs.