Cheese Stuffed Bacon Meatballs Recipes

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!

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.

CHEESE STUFFED BACON MEATBALLS (AARON MCCARGO, JR.)

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.

BACON AND CHEESE STUFFED CHICKEN

Steps:

• With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
• Sprinkle chicken with salt, pepper and paprika.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
• Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
• Remove from skillet and cover loosely with foil to keep warm.
• Stir cornstarch into chicken broth with a fork until dissolved.
• Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
• Add chopped parsley.
• To serve, spoon over chicken.

BACON WRAPPED CHEESE STUFFED MEATBALLS RECIPE - (4.5/5)

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).

BACON-WRAPPED, CHEESE-STUFFED, SMOKY BARBECUE MEATBALLS

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.

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.