The Pioneer Woman Tasty Kitchen
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“Super Evil” Bacon Meatballs

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Ground bacon makes these juicy meatballs hard to resist!

Ingredients

  • 1 pound Hardwood Smoked Bacon
  • 12 ounces, weight Ground Beef, 80/20
  • 8 ounces, weight Ground Pork
  • 2 teaspoons Salt
  • 2 teaspoons Smoked Paprika
  • 2 teaspoons Dry Oregano
  • ½ teaspoons Ground Fennel
  • ½ teaspoons Fresh Cracked Black Pepper
  • ½ teaspoons Crushed Red Pepper Flakes
  • 1 whole Egg

Preparation

Cut the bacon into 1-inch pieces and place into the bowl of a food processor. Pulse the bacon until it is evenly ground and no large chunks of bacon remain.

In a large bowl combine the bacon with the remaining ingredients. Mix gently until evenly combined. Scoop the meatballs into 1 1/2-inch balls, making sure not to compress the balls while shaping. Place on a parchment lined pan and chill, uncovered, for at least two hours.

Heat the oven to 400F. Once the meatballs are chilled heat a non-stick skillet over medium heat. Working in batches, add the meatballs and brown thoroughly on all sides. Transfer to a baking sheet until the rest of the meatballs are browned.

Bake the meatballs until the meatballs reach an internal temperature of 160 F, about 10 to 15 minutes. Cool slightly before serving.

Enjoy!

11 Comments

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claireg12 on 5.12.2011

Yum! My husband would love these!

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shellbellc on 5.8.2011

Made these for a work luncheon and they were a big hit! I do my own home cured/smoked bacon so they came out a little extra wonderful!!

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londonbakes on 4.18.2011

Oh wow, these meatballs look fabulous. I can’t wait to make them!

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plum7 on 4.16.2011

I like the ‘no bread’ feature also….will try these soon.

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shellbellc on 4.15.2011

I’ve been curing and smoking my own bacon this past winter, can’t wait to try this recipe!!

3 Reviews

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laurief on 7.16.2011

We made this tonight, I omitted the ground pork (none thawed out) but instead of shaping into meatballs, we formed them into patties & grilled them. We topped them with some bleu cheese & served on a toasted roll. They were awesome! One of my new fave summer recipes!

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cjbollinger on 4.19.2011

Oh yeah!!! Just made these and used the suggested meatball sub sandwich as the vehicle. These were VERY tasty! Followed the recipe to the T… except I did use Alton’s method of baking them in mini-muffin pans at 400F instead of pan cooking. It took about 30 minutes or so and then I used an instant read thermometer to check for doneness. My husband’s first meatball sub and he’s in love. Excellent job Kelly – go bacon!

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Ruth on 4.4.2011

I can’t say enough about how good these are! When I mixed them up, they were really “liquidy”, but after the two hours, they were fantastic. I used reduced fat pork sausage. I think I could have used turkey bacon, too. I could probably have used ground turkey. They are fatty, but they are good.

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