Bacon Wrapped Cheese Stuffed Smoky Barbecue Meatballs Recipes

BBQ BACON ONION-WRAPPED MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• In a large bowl, mix the ground beef, garlic powder, onion powder, pepper, salt, bread crumbs, garlic, diced onion, parsley, egg, ketchup, mustard, Worcestershire sauce, and honey until evenly combined. Set aside in the refrigerator.
• Cut the 4 onions vertically on cutting board. Remove the stem and root from each piece. The layers of each onion will act as "shells" to wrap around each meatball.
• Remove the meatball mixture from the refrigerator and pinch off golf ball-sized pieces of meat. Press a small cube of cheddar cheese into the middle of each meat portion, then form into a meatball shape with your hands.
• Wrap each meatball in 2 onion "shells", then with 2 strips of bacon, and transfer to the prepared baking sheet.
• Brush the meatballs with barbecue sauce, covering them completely.
• Bake for 45 minutes, brushing again with BBQ sauce halfway through, until deep brown with a nice crust on the outside.
• Enjoy!

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!

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.

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.

CHEESE STUFFED BACON MEATBALLS

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.

BACON-WRAPPED MEATBALLS

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.