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Bacon-Wrapped Baby Shower Meatballs
Created by: Howcan Team
Ingredients
- 1 lb ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 slices of bacon, cut in half
- Toothpicks
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top.
- In a large bowl, combine 1 lb of ground beef, 1/2 cup of bread crumbs, 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped parsley, 1 egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined.
- Shape the meat mixture into 20 meatballs and wrap each meatball with a half slice of bacon. Secure the bacon with a toothpick.
- Place the bacon-wrapped meatballs on the wire rack and bake for 20-25 minutes, or until the bacon is crispy and the meatballs are cooked through.
- Remove from the oven and let cool for a few minutes before serving. Enjoy!
The history of Baby Shower Meatballs wrapped in bacon is a delightful tale of culinary creativity. This dish is believed to have originated in the southern United States, where the tradition of hosting baby showers with lavish spreads of finger foods and appetizers is deeply ingrained. Renowned chefs in the region, such as Chef Paula Deen, have popularized this delectable treat, infusing it with their own unique twists and flavors. The best version of this dish can be found in upscale southern restaurants, where the meatballs are carefully seasoned and wrapped in crispy bacon, creating a perfect blend of savory goodness. The key to mastering this dish lies in the quality of the meatballs and the precise cooking of the bacon, ensuring a mouthwatering experience for all. For a unique twist, some chefs also incorporate a sweet and tangy glaze to elevate the flavors to new heights. Whether served as an appetizer or a main course, Baby Shower Meatballs wrapped in bacon are a true crowd-pleaser, perfect for any occasion.
45 min
20 meatballs
180 per meatball calories
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