*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I tried this recipe idea, but tweaked it in a few ways: 1) I used diced onion rather than onion powder; 2) I omitted the salt and pepper; 3) I added a couple tbsps of tomato sauce; 4) I baked the large meatballs on a rack over my baking pan for 30 minutes, then turned them over and continued baking to evenly cook the bacon. They were delicious and we will be having them again soon ;)
Amazing meatball recipe. I used diced onion instead of powder. I also used more bacon as each meatball required (in my opinion) an entire slice.
I often make giant meatballs, but didn't think to wrap them in bacon. Genius! I use a muffin tin to hold the meatballs in shape.
This was fantastic. We placed a stick in the meatballs and poured bbq sauce over them. The meatballs were very flavorful. The bacon was not very crispy even though I baked in a convection oven. I recommend increasing the temperature to 425 for the last 5 - 10 minutes to crisp up the bacon.
Tried this a couple of days ago. Was a huge hit..!! Made a few changes chopped walla walla onions instead of onion powder used 2 lbs of hamburger and 1lb of sausage also used the rings of walla walla onions to wrap the outside of the meatball then wrapped with bacon. Another item I added was milk I believe 1 cup. I saw this in another recipe and decided to try it. It was a great addition along with some Worcester Sauce and bar b que sauce(Sweet Baby Rays) 1 cup. We have friends over every Wednesday and they have requested these meatballs again and they want to come over early to help make them.
Good recipe. I made smaller meatballs (I think I ended with 18) and used 1 pound ground turkey with 2 pounds ground beef because that is what I had on hand. I used 2 different types of bacon because I bought the cheap thin type and had part of a package of thick cut already open. The thin cut crisped up quickly and was much more crunchy than the thick cut - which never crisped up much even with longer cooking. I love this as a basic recipe that I can adapt and change according to what I have on hand.