Lunch / Dinner
These versatile Mini-Bacon Meatballs are packed with flavor. Make a big batch and freeze for an easy appetizer or enhancer for weeknight meals. Try them in any soup or pasta, or in our ultra-comforting Meatball Stroganoff recipe.
DOUBLE & FREEZE TIP
Make a large batch so you always have Mini-Bacon Meatballs on hand. To double, prepare twice the amount of meatball mixture, and bake in batches to avoid overcrowding the pan. Freeze meatballs on a baking sheet, then transfer to an airtight container and keep frozen until ready to use.
Preheat oven to 400°. Coat a broiler pan with nonstick spray.
Cook bacon in a skillet until starting to crisp, about 4 minutes; transfer to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings from skillet.
Sauté onion in drippings over medium heat until softened, about 3 minutes. Add garlic and cook 1 minute.
Combine ground sirloin, bacon, onion mixture, bread crumbs, parsley, paprika, salt, and pepper in a bowl. Stir in beaten egg.
Form mixture into 1-inch meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 85mg 28%
Sodium 411mg 17%
Carbs 7g 2%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.