Let me tell you about the day I discovered these glorious Bacon-Wrapped Giant Meatballs. It was one of those lazy Sunday afternoons when I wanted something comforting yet impressive enough to serve friends who’d dropped by unexpectedly. That’s when inspiration struck – why settle for ordinary meatballs when you could wrap them in crispy, caramelized bacon? The result was nothing short of spectacular – juicy, herb-infused meatballs encased in that irresistible smoky bacon hug.
These aren’t just meatballs; they’re a culinary event. Perfect for when you want to turn a casual gathering into something memorable or simply treat your family to a weeknight dinner that feels special. The beauty lies in how something so simple can be so utterly transformative.
Why This Recipe Works
- Restaurant-worthy results with techniques so easy you’ll wonder why you didn’t try this sooner
- Bacon does double duty – locking in moisture while adding that perfect smoky crunch
- Make-ahead magic – prep them in advance and just pop in the oven when needed
- Endlessly adaptable – swap meats, cheeses, or tuck in a surprise filling
- Guaranteed to disappear fast whether it’s game day, holidays, or just Tuesday
The Story Behind the Sauce
Meatballs have traveled the world, from Italian trattorias to Swedish dinner tables. But wrapping them in bacon and supersizing them? That’s where home cooking meets culinary genius. These Bacon-Wrapped Giant Meatballs take everything we love about comfort food and dial it up to eleven.
Essential Ingredients & Tools
Ingredients for the Meatballs
- 1.5 lbs (680g) ground beef (80/20 blend) – That 20% fat is your flavor insurance policy
- 1 lb (450g) ground pork – Adds richness and helps everything stick together beautifully
- 12–14 slices thick-cut bacon – Thin bacon is for salads; we’re building something majestic here
- 1 cup (50g) breadcrumbs (panko or plain) – The glue that holds our masterpiece together
- ½ cup (120ml) whole milk – Because skim milk has no place in comfort food
- 2 large eggs – Nature’s perfect binder
- ½ cup (45g) grated Parmesan cheese – That umami kick that makes you go “Mmm”
- ½ cup (75g) minced yellow onion – The sweet foundation of any great dish
- 3–4 cloves minced garlic – Because no great story starts with “I used too little garlic”
- ¼ cup (15g) chopped fresh parsley – That pop of freshness that cuts through the richness
- 1 tsp dried oregano + 1 tsp dried basil – The dynamic duo of Italian seasoning
- 1.5 tsp kosher salt + 1 tsp black pepper – Seasoning isn’t optional; it’s mandatory
- 1 tbsp olive oil – For coaxing out all that aromatic goodness
Optional Glaze (Because Why Not?)
- ¼ cup apricot preserves + 1 tbsp soy sauce + 1 tsp Dijon mustard – Sweet, salty, and tangy all at once
Tools You’ll Need
- Large mixing bowls – One for meat, one for the magic panade
- Rimmed baking sheet + wire rack – The secret to bacon that crisps all around (if you don’t have a rack, crumpled foil works in a pinch)
- Skillet – For transforming onions and garlic into flavor gold
- Toothpicks – Tiny but mighty bacon wranglers
- Instant-read thermometer – Because guessing games are for carnival booths (or use the old-school method: cut one open to check doneness)
Serves: 6 | Prep: 35 min | Cook: 40–50 min | Total: 1 hour 15 min
How to Make Bacon-Wrapped Giant Meatballs
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Building Flavor from the Ground Up
Heat up 1 tbsp olive oil in your skillet over medium heat. Toss in ½ cup (75g) minced onions and let them work their magic for about 5 minutes – you’ll know they’re ready when they turn translucent and your kitchen smells like heaven. Add 3–4 cloves minced garlic and cook just until fragrant – about a minute. Any longer and you’ll lose that beautiful aroma. Transfer to a plate to cool. Here’s why this matters: hot onions meeting raw eggs is a recipe for scrambled eggs in your meatballs, and nobody signed up for that.
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Creating the Secret Weapon – The Panade
In a small bowl, combine 1 cup (50g) breadcrumbs and ½ cup (120ml) whole milk. Let it sit for 5-10 minutes until it forms a paste. This unassuming mixture is your insurance against dry meatballs. It coats the meat proteins, keeping them tender even after their time in the oven.
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The Gentle Art of Meat Mixing
In your largest bowl, combine 1.5 lbs (680g) ground beef, 1 lb (450g) ground pork, cooled aromatics, panade, 2 large eggs, ½ cup (45g) grated Parmesan cheese, ¼ cup (15g) chopped fresh parsley, 1 tsp dried oregano, 1 tsp dried basil, 1.5 tsp kosher salt, and 1 tsp black pepper. Now comes the crucial part – mix with a light touch, just until everything comes together. Overmixing is the enemy here – it’s like overworking dough and ending up with hockey pucks instead of tender meatballs.
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Shaping Your Edible Masterpieces
Divide your mixture into 12 portions (about ½ cup each). Roll each into a smooth ball, giving them just enough pressure to eliminate air pockets without compacting them. Pro tip from many messy trials: wet your hands with cold water to prevent sticking. Uniform size means uniform cooking – no one wants to play Russian roulette with doneness.
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The Bacon Embrace
Take each of 12–14 slices thick-cut bacon and give it a gentle stretch – this helps it adhere better. Wrap it around a meatball, slightly overlapping, and secure the ends with toothpicks. Place them seam-side down on your rack – gravity is your ally here. Remember: thin bacon is a false economy; it tears easily and won’t give you that perfect crisp.
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The Transformation
Preheat your oven to 400°F (200°C). Arrange your bacon-wrapped beauties on a wire rack over a baking sheet – this isn’t just for crispness; it prevents them from stewing in their own fat. Bake for 35-45 minutes, rotating the pan halfway through. They’re ready when the bacon is crisp and your thermometer reads 160°F (71°C). If the bacon needs more color, a quick broil (1-3 minutes) will do the trick – but watch like a hawk because things can go from golden to charcoal in seconds.
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The Glaze (Optional but Recommended)
During the last 10 minutes of baking, brush on your ¼ cup apricot preserves, 1 tbsp soy sauce, and 1 tsp Dijon mustard glaze. The sugars will caramelize, creating that irresistible sticky-sweet finish that’ll have everyone reaching for seconds.
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The Patience Test
Let them rest for 5-10 minutes before serving. I know it’s hard, but cutting in too soon lets all those precious juices escape. Good things come to those who wait.
Pro Technique
Stretching for Success
Thick-cut bacon is non-negotiable, but stretching it slightly before wrapping ensures it clings tightly to the meatball. This prevents gaps where fat could pool and render unevenly. Secure with toothpicks and place seam-side down – as the bacon shrinks during cooking, gravity helps keep everything in place.
Why the Wire Rack Matters
Elevating your meatballs isn’t just about achieving all-around crispness; it prevents them from steaming in their own rendered fat. For extra crispness, you can blot excess grease with paper towels halfway through baking. And if your bacon needs more color, that quick broil (watch carefully!) can make all the difference.
Chef’s Wisdom
The Overmixing Trap
I learned this the hard way early in my cooking journey. Overworking the meat mixture compacts the proteins, turning potential juicy delights into dense little disappointments. Mix just until combined – you should still see streaks of fat and herbs.
The Chill Factor
If your meat mixture feels too sticky when shaping, don’t fight it – refrigerate for 15 minutes. Cold fat firms up, making everything easier to handle. Bonus: they’ll hold their shape better during baking.
Never Skip the Rack
Baking directly on a sheet pan is a one-way ticket to Soggy Bacon Town. The wire rack allows heat to circulate evenly, giving you that perfect crisp on all sides.
Storage & Freshness Guide
Short-Term Storage
Store cooked meatballs in an airtight container in the fridge for 3-4 days. To bring back that crispness, reheat on a wire rack at 350°F (175°C) for 10-15 minutes.
Freezing for Future Feasts
Freeze baked meatballs individually on a parchment-lined tray, then transfer to freezer bags (good for up to 3 months). Reheat from frozen on a rack at 350°F (175°C) for 20-25 minutes.
Safety First
Always use a thermometer to verify 160°F (71°C) internal temperature. And remember the 2-hour rule – never leave meatballs at room temperature longer than that.
Nutrition Profile
These are indulgent, no two ways about it. But sometimes, you need that kind of comfort.
Per Serving:
- Calories: 650–750
- Protein: 45–50g
- Carbohydrates: 15–20g
- Fat: 45–55g
- Fiber: 1g
Ingredient Variations and Their Impact
Lamb Lover’s Version
Swap the pork for ground lamb – its rich, gamey flavor pairs beautifully with Mediterranean spices like cumin and mint. Take it up a notch by adding crumbled feta to the mixture for a salty tang that cuts through the richness.
Lighter Turkey Option
Use ground turkey (93% lean), but add 1 tbsp olive oil to compensate for the leanness. For extra moisture, mix in grated zucchini (squeezed dry) – it’s a trick I picked up from my grandmother.
Low-Carb Adaptation
Replace breadcrumbs with crushed pork rinds for a keto-friendly option. If you’re worried about binding, add 1 tbsp psyllium husk – it works wonders without adding carbs.
Smoky Cheese Surprise
Substitute Parmesan with smoked Gouda for deeper flavor. For the ultimate experience, stuff each meatball with a cube of smoked cheese – that molten center is worth every calorie.
Spice It Up
Add 1 tsp crushed red pepper flakes to the meat mixture for heat. Glaze with sriracha-honey for that perfect balance of sweet and spicy.
Perfect Pairings
Complementary Dishes
- Creamy Polenta: The smooth texture contrasts beautifully with the crispy bacon, while the corn flavor complements the smokiness. Serve it as a bed for your meatballs to soak up all those delicious juices.
- Roasted Brussels Sprouts: Their caramelized edges and slight bitterness cut through the richness perfectly. Toss them with a balsamic glaze for an extra flavor dimension.
Drinks
- Chianti: The wine’s acidity balances the fat, while its cherry notes echo the glaze. A classic pairing that never disappoints.
- Amber Ale: The malt sweetness mirrors the caramelized bacon, and the carbonation cleanses the palate between bites.
Something Sweet
- Espresso Affogato: The bitterness of espresso contrasts beautifully with the meat’s savoriness, while Vanilla Ice Cream adds cool creaminess.
- Dark Chocolate Truffles: A few bites of rich dark chocolate provide the perfect finish to this indulgent meal.
FAQs
- Q: Can I prep these ahead?
A: Absolutely! Shape and refrigerate unwrapped meatballs for 1-2 days, or wrap in bacon 1 day ahead. - Q: How do I fix undercooked bacon?
A: A quick broil (1-3 mins) will do the trick – just rotate the pan for even browning. - Q: Can I use turkey bacon?
A: You can, but it won’t crisp or flavor the meat as well. Stick to thick-cut pork bacon for best results. - Q: Freezing tips?
A: Freeze baked meatballs individually, then reheat on a rack at 350°F (175°C). - Q: Toothpick alternatives?
A: Soak wooden picks in water first to prevent burning, or use small metal skewers.
Bacon-Wrapped Giant Meatballs: The Ultimate Comfort Food Upgrade
Make unforgettable Bacon-Wrapped Giant Meatballs with my easy recipe. Juicy, smoky, and wrapped in crispy bacon—perfect for game day or family dinner. Get the recipe now!
Ingredients
For the Meatballs
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1.5 lbs ground beef (680g, 80/20 blend)
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1 lb ground pork (450g)
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12–14 slices thick-cut bacon
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1 cup breadcrumbs (50g, panko or plain)
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½ cup whole milk (120ml)
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2 large eggs
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½ cup grated Parmesan cheese (45g)
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½ cup minced yellow onion (75g)
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3–4 cloves minced garlic
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¼ cup chopped fresh parsley (15g)
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1 tsp dried oregano
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1 tsp dried basil
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1.5 tsp kosher salt
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1 tsp black pepper
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1 tbsp olive oil
For the Optional Glaze
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¼ cup apricot preserves
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1 tbsp soy sauce
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1 tsp Dijon mustard
Instructions
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Heat 1 tbsp olive oil in a skillet over medium heat. Add ½ cup (75g) minced onions and cook for 5 minutes until translucent. Add 3–4 cloves minced garlic and cook 1 minute until fragrant. Transfer to a plate to cool.01
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In a small bowl, combine 1 cup (50g) breadcrumbs and ½ cup (120ml) whole milk. Let sit for 5-10 minutes to form a panade.02
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In a large bowl, combine 1.5 lbs (680g) ground beef, 1 lb (450g) ground pork, cooled aromatics, panade, 2 large eggs, ½ cup (45g) grated Parmesan cheese, ¼ cup (15g) chopped fresh parsley, 1 tsp dried oregano, 1 tsp dried basil, 1.5 tsp kosher salt, and 1 tsp black pepper. Mix gently just until combined.03
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Divide mixture into 12 portions and roll into smooth balls.04
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Stretch 12–14 slices thick-cut bacon slightly and wrap around each meatball, securing with toothpicks.05
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Preheat oven to 400°F (200°C). Arrange meatballs on a wire rack over a baking sheet.06
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Bake for 35-45 minutes, rotating pan halfway, until bacon is crisp and internal temperature reaches 160°F (71°C).07
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Optional: During last 10 minutes, brush with ¼ cup apricot preserves, 1 tbsp soy sauce, and 1 tsp Dijon mustard glaze.08
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Let rest 5-10 minutes before serving.09
