Bacon Pepper Jam Meatballs Recipes

BACON PEPPER JAM MEATBALLS RECIPE

Steps:

• In large bowl, combine turkey, bread crumbs, cheese, 3 tablespoons Bacon Pepper Jam, eggs, Onion Onion™ Seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Mix until well combined. Form into about 36 (1½-inch) meatballs. Preheat oven to 400°F. Place meatballs on a greased large rimmed baking sheet. Bake 15 minutes or until internal temperature reaches 165°F on an instant-read food thermometer. Meanwhile, in a microwave-safe bowl, whisk together sour cream, broth, Garlic Garlic™ Seasoning, remaining 5 tablespoons Bacon Pepper Jam, ½ teaspoon salt and ¼ teaspoon black pepper. Microwave on HIGH 2-3 minutes or until heated through, stirring occasionally. Serve sauce over meatballs. Makes 6 servings. Serve with steamed broccoli and Garlic Garlic Spaghetti Squash. Make Ahead & Freeze: Prepare step 1. Place meatballs in a gallon freezer bag between sheets of wax paper. Place remaining Bacon Pepper Jam and Garlic Garlic™ Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

BACON JAM

Steps:

• Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
• Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
• Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
• To serve, top the toast with the bacon jam and garnish with chopped chives.

BBQ BACON ICE TRAY MEATBALLS RECIPE BY TASTY

Steps:

• In a medium-sized bowl, mix the ground beef, onion, parsley, bread crumbs, egg, garlic, oregano, basil, salt, and pepper until combined. Set aside.
• Preheat oven to 400°F (200°C).
• Line two empty ice trays with bacon, overlapping each piece to cover the tray completely.
• Press the bacon down into each round with two fingers.
• Spoon some of the meatball mixture into each round and press down to smooth. Make sure to pack the meat down to touch the bottom of the ice tray.
• Fold the edges of the bacon on top of the ice tray.
• Flip the ice tray over onto a baking sheet and carefully lift the ice cube tray off of the meatballs.
• Bake for 20 minutes, or until bacon is just brown.
• Brush the meatballs with barbecue sauce and bake for 10 minutes, or until the bacon is crispy and meatballs are cooked through.
• Transfer the meatball sheet to a cutting board and cut the bacon to create single meatballs.
• Place a toothpick in each meatball.
• Enjoy!

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.