Delicious firm Italian meatballs wrapped in crisp bacon.
Ingredients
- ground beef: 3 pound
- eggs: 3 piece
- Parmesan cheese: 0.5 cup (grated)
- fresh parsley: 0.25 cup (chopped)
- dry bread crumbs: 0.5 cup
- garlic: 1 Tbsp (minced)
- onion powder: 1 Tbsp
- salt: 1 tsp
- ground black pepper: 1 tsp
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- bacon, cut in half crosswise: 1 pound (sliced)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
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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.
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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.
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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.
