Best 7 Lemon Olive Bacon Cheese Meatballs Recipes

CHEESE STUFFED BACON MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
• In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
• Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
• Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.
• Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.

LEMON OLIVE BACON CHEESE MEATBALLS

Steps:

• Partially cook the bacon, keeping it from curling.
• Mix all the other ingredients except bacon; shape the mixture into 12 balls.
• Wrap a bacon slice around each ball; fasten with a toothpick.
• Arrange in a baking dish.
• Bake in a preheated 350°F oven for about 40 minutes, turning once or twice.

GREEK MEATBALLS WITH LEMON AND ARUGULA

Steps:

• Place the rice in a large microwave-safe bowl and add 1 cup water. Cover with plastic wrap, pierce with a knife a few times to vent, then microwave until the water is almost absorbed, 10 minutes. Uncover and fluff the rice with a fork; let cool completely.
• Lightly beat 1 egg in a small bowl. Add to the bowl with the rice along with the lamb, beef, provolone, onion, half each of the mint and parsley, the marjoram, garlic, allspice, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined (do not overmix); cover and refrigerate 30 minutes.
• Dampen your hands and form the meat into 18 balls (about 1 1/2 inches each). Bring the chicken broth to a boil in a large pot or Dutch oven. Add the meatballs, cover and cook over medium heat until tender, about 30 minutes, turning halfway through.
• Whisk the remaining 2 eggs and the lemon juice in a small bowl until frothy. Remove 1 cup broth from the pot and gradually whisk it into the egg mixture. Push the meatballs to one side of the pot; reduce the heat to low and pour the egg mixture into the other side. Cook, stirring gently, until the sauce thickens slightly, about 4 minutes. Remove from the heat and stir in the remaining mint and parsley; season with salt and pepper. Serve the meatballs and sauce in shallow bowls. Top with arugula, drizzle with olive oil and season with salt and pepper.

BBQ, BACON, AND CHEDDAR MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a cooking rack on top of a baking sheet.
• Combine ground beef, bread crumbs, onion, egg, Worcestershire sauce, steak seasoning, salt, and pepper in a bowl; mix until combined. Shape mixture into 8 meatballs, forming each one around a cube of Cheddar cheese. Wrap each meatball with 1/2 slice of bacon and place seam-side down on the cooking rack, leaving 1 to 2 inches between each one.
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until meatballs are browned, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from oven and drizzle meatballs with barbecue sauce.

STEAK 'N' BACON CHEDDAR MEATBALLS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
• Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
• In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
• Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
• Let cool for at least 5 minutes before serving.

FETA AND OLIVE MEATBALLS

Steps:

• Preheat your oven's broiler.
• In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
• Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.

MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES

Steps:

• Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
• Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
• Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.