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Beef-and-Bacon Meatballs

Beef-and-Bacon Meatballs
PREP TIME
30 min
YIELDS
48 servings

Yields 48 meatballs

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Ingredients

Sauce

2
cups dry red wine
1
cup ruby port
4
shallots, sliced
2
bay leaves
4
sprigs thyme
10
black peppercorns
2
slices bacon
4
cups low-sodium chicken broth
2
Tbsp unsalted butter, at room temperature
2
Tbsp all-purpose flour
3
Tbsp heavy cream
Kosher salt

Meatballs

6
slices bacon, chopped
½
onion, roughly chopped
1 ½
lb(s) ground beef sirloin
½
cup breadcrumbs
½
cup chopped fresh parsley
1
large egg, lightly beaten
3
cloves garlic, minced
2
Tbsp Dijon mustard
1
Tbsp Worcestershire sauce
Kosher salt and freshly ground pepper
2
Tbsp vegetable oil
Chopped fresh chives, for topping
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Directions

Step 1

Combine the red wine, port, shallots, bay leaves, thyme, peppercorns and bacon in a medium saucepan. Bring to a simmer over medium-high heat, reduce the heat to medium and cook until reduced by one-third, about 30 minutes. Add the chicken broth and continue cooking until reduced by half, about 40 more minutes (you should have about 2 cups liquid). Strain into a clean saucepan.

Step 2

Mix the butter and flour in a bowl to form a paste. Whisk the paste into the sauce and simmer over medium heat, whisking, until slightly thickened, about 10 minutes. Whisk in the heavy cream and season with salt. Set aside.

Step 3

Pulse the bacon and onion in a food processor until finely chopped. Transfer to a bowl and add the beef, breadcrumbs, parsley, egg, garlic, mustard, Worcestershire sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix until just combined. Dampen your hands and form into about 48 meatballs, 1 inch each.

Step 4

Heat the vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5 to 7 minutes. Drain on a paper towel-lined plate.

Step 5

Wipe out the skillet, add the sauce and the meatballs, and cook over medium heat until the sauce is simmering and the meatballs are heated through, about 2 minutes. (Add 1 to 2 tablespoons water if the sauce is too thick.) Top with chives.

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