Bacon-Wrapped Meatballs

Name: Bacon-Wrapped Meatballs
Yield: 11 pieces
Ingredients: 200g ground meat (i used veal); the inside of 1 slice of bread; 2-3 tablespoons milk; 1 teaspoon mustard; 1/2 tablespoon worcestershire sauce; 1/4 teaspoon ground coriander; 1/8 teaspoon ground allspice; 1/4 bunch chopped parsley; 1/2 egg; 11 thin slices bacon (or speck, ham); salt, pepper; pieces: 11

December 16, 2013

Appetizers Christmas Recipes Veal Meat Dishes

Holiday meatballs. Ideal to prepare with leaner red meat, because the layer of bacon on top keeps them from drying out. Seasoned with coriander and allspice, they have a fine, elegant taste. I served them on a bed of parsnip puree and red wine sauce.

Ingredients

200g ground meat (I used veal)
the inside of 1 slice of bread
2-3 tablespoons milk
1 teaspoon mustard
1/2 tablespoon Worcestershire sauce
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/4 bunch chopped parsley
1/2 egg
11 thin slices bacon (or speck, ham)
salt, pepper

Pieces: 11

How to prepare bacon-wrapped meatballs

Soak the torn bread center in milk.
Mix all the ingredients for the meatballs (except the bacon). Season with salt and pepper.
Form elongated meatballs in your palm (as wide as your bacon slice) and place on a slice of bacon. If the bacon slices are long, you can cut them in half, because the bacon should wrap around the meatball only once plus a bit. Roll them up.
The meatballs can be kept like this in the refrigerator until you need them.
When you want to prepare them, grease a pan with oil and heat it well. Brown the bacon-wrapped meatballs on all sides.
Place the pan in the oven at 200C for 10 minutes. If your pan is not oven-safe, you can transfer them to a baking sheet kept in the oven.
The meatballs are good plain, as an appetizer or as a main course (in the photo they're accompanied by parsnip puree and a red wine sauce). They're good reheated or at room temperature.