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Lunch / Dinner

Mini-Bacon Meatballs

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.

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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.

Nutritional Facts

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