Oven Baked Bacon-Wrapped Meatballs
- Yield: 46
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
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- 2 large eggs,lightly beaten
- 2 tablespoons skim milk
- 3/4 cup (180 g) shredded Parmesan cheese
- 1/4 cup (60 g) seasoned bread crumbs
- salt and freshly ground black pepper,to taste
- 1 pound (480 g) lean ground beef
- 24 bacon strips,cut in half widthwise
In a large mixing bowl,combine beaten eggs,milk,Parmesan cheese,bread crumbs,salt and black pepper. Mix well.
Crumble beef over cheese mixture and mix well again. Shape into 1-inch (2.5 cm) meatballs
In a large nonstick skillet,cook bacon over medium heat until partially cooked,but not crisp. Remove from the heat and pat dry with paper towel.
Wrap a piece of cooked bacon around each meatball and secure with toothpick.
Grease baking rack with nonstick cooking spray. Place wrapped meatballs on a greased rack in a shallow baking pan.
Preheat your oven to 375 F (185 C). Bake bacon-wrapped meatballs in preheated oven for 8-10 minutes. Turn and bake for a further 3-5 minutes or until meat no longer pink and bacon is crisp