Enjoy these paleo BBQ Bacon-Wrapped Meatballs at your next party – they are a great appetizer for football Sundays, Christmas parties, or just a small get together with friends.
- 1 1/2 to 2 lbs. lean grass fed / grass finished ground beef (alternately you can use turkey or pork as well)
- 1 cup Snackin’ Free plain or seasoned bread crumbs
- 2 organic free range egg, beaten well
- 2 Tablespoons Avocado oil (can use Snackin’ Free refined)
- 1 bottle Snackin’ Free Zesty BBQ sauce or Spicy BBQ sauce
- 1 tsp. salt
- 1/2 tsp. granulated onion
- 1/2 tsp. thyme
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. granulated garlic
- 1 large yellow onion diced fine
- Preheat the oven to 425 F. Line a shallow baking sheet with foil and set aside.
- In a large bowl, mix all the meatball ingredients together with your hands until well combined. Form into balls, not too large, 1 to 2 inches is best.
- Wrap each with 1 to 2 slices of bacon, depending on the size of the meatball and secure with toothpicks.
- Place on baking sheet at least 2 inches apart and bake approximately 40 to 45 minutes or until a thermometer reads 165º F when inserted into the center of the meatball.
- Remove from oven and brush liberally with Snackin’ Free BBQ sauce, then return to the oven and bake another 5-10 min.
- Serve with a side of heated paleo barbecue sauce.
Before you wrap the meatballs with bacon why not try. . .
Green onion: using the green part only, wrap the meatball then follow directions 3 – 5.
Yellow onion: cut a yellow onion in half then in half again, separate the onion slices and use them to wrap the meatballs; then wrap with bacon and follow directions 3 – 5.
Mini Cabbage rolls: wrap each meatball with green cabbage and use marinara or tomato/ pasta sauce of choice in place of barbecue sauce. Then heat the rest of the tomato/pasta sauce and place it in a dish. When the meatballs are cooked then place them into the sauce and serve.
Teriyaki: In a small saucepan, add 1 bottle minus two (2) Tablespoons of Snackin’ Free Teriyaki dressing and heat, do not boil. Place 2 tablespoons of teriyaki in a small bowl with 2 teaspoons arrowroot powder and stir until combined. When ingredients in saucepan come to a simmer add the arrowroot mixture and stir until teriyaki thickens.