When you bring meatballs to the office potluck or neighborhood gathering, people always make a beeline to the Crockpot armed with wooden toothpicks for jabbing. Sometimes you have to jockey for position and the competition can be fierce. The ever-popular meatball has many preparations and some are better than others.
If you’re ready to up your meatball game, Paul Millist, executive chef of Lincoln Restaurant and Bar 1936 at JW Marriott Camelback Inn, has the recipe for you. The best news of all? It’s made with bacon, a food that Millist quips is “America’s favorite vegetable.”
Bacon wrapped “cheddary” meatballs
Yield: 8 servings
1 lb. minced veal
1 lb. minced beef
8 oz. shallots, finely diced
6 oz. Parmesan cheese, finely shaved
8 oz. cheddar cheese, coarsely grated
2 oz. parsley, finely chopped
1 oz. thyme, finely chopped
3 oz. fresh breadcrumbs
Salt to taste
Milled pepper to taste
18 slices Applewood smoked bacon, thinly sliced
1. Combine veal, beef and shallots. Mix well.
2. Add Parmesan cheese, cheddar cheese, parsley and thyme. Mix well.
3. Gently add in fresh breadcrumbs, mix softly and season to taste.
4. Form the minced mix into 3 oz. balls and wrap with a slice of Applewood bacon. Repeat.
5. In a hot nonstick pan, sear bacon-wrapped meatballs until evenly browned. Place in roasting tray and bake at 350 degrees for approximately 15 minutes.
6. Remove from oven and serve. They’re great with fresh tomato marinara.
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