BBQ Bacon Wrapped Meatballs Recipe

bowl of bacon wrapped meatballs with a wooden toothpick

BBQ Bacon Wrapped Meatballs Recipe

Course: Appetizer

Cuisine: American

Keyword: bacon wrapped meatballs, baked appetizer, BBQ bacon wrapped meatballs, bbq meatballs, game day food, party appetizer

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 193kcal

Author: Chef Jessica Formicola

These BBQ bacon wrapped meatballs are smoky, juicy and glazed with BBQ sauce. An easy appetizer recipe perfect for parties, game day or holiday gatherings.

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Equipment

Ingredients

1 pound ground beef , 85/15 or 80/20
1 pound ground pork
5 ounces evaporated milk
2 eggs , lightly beaten
3/4 cup seasoned bread crumbs
1/2 medium sweet onion , minced
2 teaspoons black pepper
2 teaspoons garlic , minced
1/2 teaspoon fine sea salt
24 strips bacon
1 cup favorite BBQ sauce
chives, scallions or parsley , minced for garnish

Instructions

Preheat the oven to 350°F, line a baking sheet with parchment paper or aluminum foil and lightly coat with cooking spray. Set aside.
In a large mixing bowl, break apart the 1 pound ground beef and 1 pound ground pork using your hands. Pour the 5 ounces evaporated milk and lightly whisked 2 eggs over top and then sprinkle the 3/4 cup seasoned bread crumbs, minced 1/2 medium sweet onion, 2 teaspoons black pepper, 2 teaspoons garlic and 1/2 teaspoon fine sea salt. Use your hands to toss and gently combine being careful to not over mix.
Tossing from hand to hand, form into 24 small meatballs about the size of a golf ball.
Wrap each one with a strip of bacon, setting seam side down onto the baking sheet leaving 1-2 inches between each.
Bake for 15 minutes. Remove and baste with the 1 cup favorite BBQ sauce. Return to the oven for an additional 10 minutes. Baste again with the BBQ sauce before serving. Please note that cooking times will vary with the size of your meatballs, check for an internal temperature of 145°F or higher.
Garnish with chopped parsley, scallions or chives.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Also feel free to use premade raw meatballs- these can often be found near ground beef in the meat department.

Storage: Meatballs and sauce can be made up to 2 days in advance and honestly, they will only gain more flavor sitting and marinating. Store in an airtight container for up to 5 days.

Freezing: Place in an airtight plastic freezer bag and expel as much air as possible. Keep frozen for up to 6 months. Thaw in the fridge overnight and reheat on the stovetop in a saucepan.

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