Cheese Stuffed Bacon Meatballs

Total Time:
1 hr 5 min
20 min
45 min

4. servings

  • Meatballs:
  • 8 to 10 slices applewood smoked bacon
  • 1 pound ground chuck
  • 1 tablespoon Worcestershire sauce
  • 1 package onion soup mix
  • 1/2 cup panko bread crumbs
  • 1 tablespoon coarse black pepper
  • 1 tablespoon beef stock
  • 8 to 10 bocconcini mozzarella balls
  • Marinara:
  • 1/4 cup olive oil
  • 1 yellow onion, finely diced
  • 2 tablespoons minced garlic
  • 2 tablespoons freshly chopped basil leaves
  • 2 tablespoons freshly chopped oregano leaves
  • 1 tablespoon coarse ground black pepper
  • 2 (14-ounce) cans crushed tomatoes
  • 2 (14-ounce) cans diced tomatoes in puree
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon chicken bouillon
  • Preheat the oven to 400 degrees F.

  • Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.

  • In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.

  • Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.

  • Marinara:

  • Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.

  • Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.

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