These meatballs are amazing. The one thing that’s not so amazing is that you need a food processor with a shredding blade attachment to make them. You could give them a shot with super finely chopped bacon too, but shredding the bacon makes them awesome. Another thing you could use is a meat grinder. I saw one at the thrift store the last time I went, now I’m kicking myself for not grabbing it.
Every time I host something I think of making these. Depending on what the event is, it’s more than likely these delicious morsels will make an appearance. As a bonus you can stick them on toothpicks with lettuce and a cherry tomato for something resembling a bun-less burger. I bet you could wow guests if you turned these into actual burgers too. I’m going to try that after the wee one’s birthday party.
1 pound ground beef (preferably grass-fed)
1 pound nitrate-free bacon (or largest package you can find)
1 Tablespoon chili powder (mild if serving to children)
Salt and pepper to taste
Cherry tomatoes and lettuce for garnish
- Set up your food processor with the shredding disc and shred the bacon. Do not separate the bacon slices: put the whole brick of bacon through at once.
- Mix the shredded bacon and ground beef. Add the egg and spices and mix thoroughly.
- Use a cookie dropper to drop meatballs onto a preheated pan and cook for 3 minutes before turning them over with tongs. Cook another 3-5 minutes, or until you cut the largest one in half and there is no pink.
- If you’re making a lot of these preheat your oven to 350° and bake portioned meatballs on a rimmed baking sheet for 20 minutes.