Meatballs wrapped in bacon … who could resist. Well there are such folks (but then when you have a Tailgate you have something for everyone). The meatballs here can be made a day ahead of time and wrapped with the bacon, then placed in the refrigerator. They can then be baked the morning before your Tailgate event.
Dead Heat Bacon wrapped meat balls
As the race nears the finish line and the horses are in a dead heat – but your horse is last – time for a bacon wrapped meat ball. Great finger food, delicious and perfect for the stellar Tailgate Party.
Ingredients
- 1 cup breadcrumbs plain
- 3 oz whole milk
- ½ lb 90/10 ground beef
- ½ lb ground pork
- 1 large egg
- ¼ cup minced Vidalia or sweet onion
- 2 garlic cloves minced
- 1 TBS fresh basil chopped fine
- 1 TBS fresh parsley chopped fine
- ½ tsp Fresh oregano chopped fine
- ½ cup Parmesan Reggiano cheese grated
- ½ tsp sea salt
- ½ tsp sresh ground black papper
- 1 LB bacon
Instructions
- Place the bread crumbs in a bowl and slowly add the milk. Mix with clean hands and let the crumbs rest for 15 minutes.
- Add beef, pork, egg, onion, garlic, basil, parsley, oregano, cheese, salt and pepper. Again mix with clean hands until well mixed.
- Using a small scoop, about 0.8 ounce, scoop our the meatballs and place on a plate.
- Place the meatballs in the refrigerator to firm them up.
- Wrap each meatball with a piece of bacon and securewith a toothpick.
- Place on a parchment covered cookie sheet.
- Place in the oven at 350 degrees and cook until the bacon has become crisp. Check these after about 10 minutes and watch them so the bacon does not burn. The amount of time will depend on your oven and the thickness of the bacon.
- Remove and place on a paper towel to drain and cool.
- Refrigerate until Race day. Take out and let come to room temperature, or place in a warm oven. They are better served warm if possible, but still good at room temperature.
Tried this recipe?Let us know how it was!
