Best My Bacon And Cheese Meatballs Recipes

BACON CHEESEBURGER MEATBALLS

Steps:

• Preheat oven to 350F.
• In a large bowl combine ground beef and seasonings. Use a 1-2 Tablespoon cookie scoop to make your meatballs. You should end up with about 24 meatballs. Line them in rows of 6 on a baking sheet. You can line the baking sheet with tinfoil to catch drippings for easy cleanup. Bake for 15 minutes.
• While the meatballs are cooking, cut five strips of bacon into 5 equal pieces per bacon strip. Cook in a skillet over medium heat. Remove and set aside until cool enough to handle.
• Cut each piece of cheese into 6 rectangles.
• Halve the 12 cherry tomatoes (or more if you end up with more meatballs).
• Cut your lettuce into about 1 - 2 inch square pieces.
• Put together your layers with a meatball on the bottom, followed by a piece of cheese, then bacon, lettuce, and topped with a halved cherry tomato.
• Serve with ketchup, mustard, or any other burger style dipping sauce.

STEAK 'N' BACON CHEDDAR MEATBALLS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
• Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
• In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
• Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
• Let cool for at least 5 minutes before serving.

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.

BBQ, BACON, AND CHEDDAR MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a cooking rack on top of a baking sheet.
• Combine ground beef, bread crumbs, onion, egg, Worcestershire sauce, steak seasoning, salt, and pepper in a bowl; mix until combined. Shape mixture into 8 meatballs, forming each one around a cube of Cheddar cheese. Wrap each meatball with 1/2 slice of bacon and place seam-side down on the cooking rack, leaving 1 to 2 inches between each one.
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until meatballs are browned, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from oven and drizzle meatballs with barbecue sauce.

CHEESE MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain.

BEEF-AND-BACON MEATBALLS

Steps:

• Make the sauce: Combine the red wine, port, shallots, bay leaves, thyme, peppercorns and bacon in a medium saucepan. Bring to a simmer over medium-high heat, reduce the heat to medium and cook until reduced by one-third, about 30 minutes. Add the chicken broth and continue cooking until reduced by half, about 40 more minutes (you should have about 2 cups liquid). Strain into a clean saucepan.
• Mix the butter and flour in a bowl to form a paste. Whisk the paste into the sauce and simmer over medium heat, whisking, until slightly thickened, about 10 minutes. Whisk in the heavy cream and season with salt. Set aside.
• Meanwhile, make the meatballs: Pulse the bacon and onion in a food processor until finely chopped. Transfer to a bowl and add the beef, breadcrumbs, parsley, egg, garlic, mustard, Worcestershire sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix until just combined. Dampen your hands and form into about 48 meatballs, 1 inch each.
• Heat the vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5 to 7 minutes. Drain on a paper towel-lined plate.
• Wipe out the skillet, add the sauce and the meatballs, and cook over medium heat until the sauce is simmering and the meatballs are heated through, about 2 minutes. (Add 1 to 2 tablespoons water if the sauce is too thick.) Top with chives.