Bacon Wrapped Meatballs
Get ready to blow everyone’s minds at your next gathering!
These bacon wrapped meatballs are the ultimate crowd-pleaser that combines two of the world’s most beloved foods into one incredible bite.
We’re talking juicy, herb-seasoned meatballs wrapped in crispy bacon that gets perfectly golden in the oven.
The magic happens when the bacon fat renders down and bastes the meatballs while they cook, creating this amazing flavor fusion that’ll have people asking for your secret.
Plus, each meatball gets wrapped with two half-slices of bacon in a crosshatch pattern, so every single bite delivers that perfect bacon-to-meat ratio. Trust me, these disappear faster than you can make them.
Ingredients
For the Meatballs:
- 3 pounds ground beef
- 3 eggs
- ½ cup dry bread crumbs
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon minced garlic
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For Wrapping:
- 1 pound sliced bacon, cut in half crosswise
Steps
- Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper. The parchment is crucial here because these babies will release quite a bit of bacon grease, and you want easy cleanup without sticking.
- In a large mixing bowl, combine the 3 pounds ground beef, 3 eggs, ½ cup bread crumbs, ½ cup Parmesan cheese, ¼ cup fresh parsley, 1 tablespoon minced garlic, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon oregano, and 1 teaspoon basil. Mix gently with your hands until just combined—overmixing will make tough meatballs. Form the mixture into 2-inch meatballs, which should give you exactly 12 meatballs.
- Now for the fun part! Take one half-slice of bacon and wrap it around one meatball. Then, turn the meatball 45 degrees and wrap a second half-slice of bacon around it, creating a crosshatch pattern that completely encases the meatball. The bacon should overlap slightly and cover all the meat. Repeat this process with all remaining meatballs and bacon—you’ll use 2 half-slices per meatball.
- Place each bacon-wrapped meatball on your prepared baking sheet with the seam sides facing down. This prevents the bacon from unwrapping during cooking and ensures even browning on the bottom.
- Bake in the preheated oven for 45 minutes, or until the meatballs are no longer pink inside and the bacon is crispy and golden brown. The internal temperature should reach at least 160°F (70°C) when checked with an instant-read thermometer inserted into the center of a meatball. Don’t skip this step—undercooked ground beef is not worth the risk.
- Remove from oven and carefully pour off the excess grease from the baking sheet. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute and prevent them from falling apart when you transfer them.
Smart Swaps
- Ground turkey instead of ground beef (use 85/15 blend) – reduces calories while maintaining moisture
- Almond flour instead of bread crumbs (1:1 ratio) – makes them gluten-free and keto-friendly
Make It Diabetes-Friendly
Replace the ½ cup bread crumbs with ½ cup crushed pork rinds or ¼ cup almond flour to eliminate 8-10g carbs per serving. This modification brings each meatball down to approximately 1-2g net carbs instead of 3-4g. The pork rinds actually add extra flavor that complements the bacon beautifully. Consider serving with roasted vegetables instead of pasta to keep the glycemic impact low, and pair with a side salad dressed with olive oil and vinegar to help slow glucose absorption.
Pro Tips
- Chill your meatball mixture for 30 minutes before forming – makes them much easier to shape and prevents them from falling apart
- Use thick-cut bacon for better wrapping and more dramatic presentation
- Save that rendered bacon fat! It’s liquid gold for roasting vegetables or frying eggs the next morning