Bacon-wrapped meatballs
Beef mince formed into balls, each wrapped in bacon, oven-roasted. Hand food. Lunchbox-friendly. The carnivore equivalent of a snack you actually want.
- Variant
- strict
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Ingredients
- 01500 g beef mince (70/30 fat)
- 021 egg
- 038 slices bacon (cut in half lengthwise to make 16 thin strips)
- 04Salt, generously
Method
Preheat the oven to 200C. Line a baking tray with parchment paper for easy cleanup.
In a bowl, combine the mince, egg, and salt. Mix gently with your hands — overworking makes the meatballs tough.
Form into 16 meatballs about the size of a walnut. Roll each between your palms until smooth and round.
Wrap each meatball with one bacon strip, crossing the ends underneath. The bacon should stick to itself; if needed, secure with a toothpick.
Place the wrapped meatballs seam-side-down on the parchment, spaced 2 cm apart so the bacon crisps evenly.
Roast for 22-25 minutes. The bacon should be crisp and golden, and the centre of the meatballs at 70C minimum.
Rest 3 minutes. Eat hot, room-temperature, or cold from the fridge. Refrigerate up to 4 days; freeze for longer storage.