Being from Texas, barbecue comes natural to me. It’s in my blood and even if I tried, I could never go without a good helping of brisket and ribs. Someone please pass me a bib *giggle*. Sometimes though, it’s fun to change up the menu and that’s when bacon popped into my head and I thought, “Barbecue Bacon Meatball – GENIUS!” And no, you’re not dreaming.
Thick-cut hickory-smoked bacon, beef and barbecue sauce…that may just be every man’s (and woman’s) dream meatball. To help your experience in making these meatballs, I suggest using a meat grinder for the bacon or possibly a food processor; if you choose to go the route I did and chop the bacon into fine pieces, please do yourself a huge favor and freeze the bacon slightly. I love this meatball, but cutting the bacon by hand as it was quickly coming to room temperature was just about the hardest thing ever.
Luckily, these meatballs were well received at my husband’s 30th birthday party and definitely made the arduous task of cutting the bacon well worth it. The crock pot that kept the meatballs warm was empty within a couple of hours and thankfully, I was one of the last peeps to enjoy one. *Phew*
- 1 lb ground beef (93% lean)
- 1/4 lb hickory-smoked bacon, finely chopped
- 2 tbsp worchestire sauce
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup bread crumbs
- favorite barbecue sauce
- Preheat the oven to 350 degrees F. Coat a baking pan with nonstick spray; set aside.
- In a bowl, mix together all the ingredients, except the barbecue sauce, until combined.
- Divide the beef mixture evenly and roll into 6 individual meatballs.
- Place the meatballs evenly spaced on the prepared pan and bake for 30 minutes. If you choose to make smaller meatballs, adjust the time accordingly (half the size will require a baking time of around 15 minutes).
- Serve with barbecue sauce.