Bacon Wrapped Mini Meatball Skewers

• 1 pound ground beef
• 8 ounces ground pork
• 1/2 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 slices bacon, cut in half
• 24 wooden skewers, soaked in water

Steps

1. 1 In a large bowl, combine beef, pork, breadcrumbs, egg, garlic, Worcestershire sauce, oregano, salt, and pepper. Mix gently until just combined.
2. 2 Roll the mixture into 24 small balls.
3. 3 Wrap each meatball with a half slice of bacon.
4. 4 Thread each bacon-wrapped meatball onto a skewer.
5. 5 Preheat oven to 400°F.
6. 6 Place skewers on a baking sheet.
7. 7 Bake for 20 minutes or until bacon is crispy and meatballs are cooked through.
8. 8 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add a sprinkle of Parmesan cheese to the meatballs before wrapping with bacon.
• Use turkey bacon for a lighter option.

Substitutions

• If breadcrumbs are a no-go, use crushed saltine crackers instead.

Pairings

• Serve with a fresh green salad.
• Pair with your favorite craft beer.

Nutrition

Tips

• Make sure to soak your skewers to prevent burning.
• For extra flavor, brush the meatballs with BBQ sauce during the last 5 minutes of baking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: Freeze uncooked skewers on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with toothpicks for easy snacking.
• Pair with a tangy dipping sauce like marinara or honey mustard.

FAQ