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Recipe for bacon-wrapped grilled meatballs

(Karoline Boehm Goodnick for The Boston Globe)

Serves 6

If you don’t have double metal skewers, you can use bamboo skewers; just make sure to give them at least 20 minutes of soaking time beforehand. Smoked paprika lends a nice flavor, but you can substitute another variety of paprika if you don’t have it.

½teaspoon fennel seeds
1teaspoon smoked paprika
2cloves garlic, finely chopped
1egg, beaten
2green onions, finely chopped
pounds ground beef
Salt and pepper, to taste
12slices thick-cut bacon (about 1 pound)

1. Using the broad side of a knife or a mortar and pestle, gently crush the fennel seeds. In a large bowl combine fennel seeds, smoked paprika, garlic, egg, green onions, and ground beef. Sprinkle with salt and pepper and mix with your hands until all the ingredients are well combined.

2. Divide meat mixture into 12 balls, then wrap each ball in a piece of bacon. Using double metal skewers or two presoaked bamboo skewers, skewer the meatballs so the bacon is secured. Put meatballs on a plate and place in the fridge for 30 minutes, or up to overnight.

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3. Prepare a charcoal grill or turn a gas grill to high heat. Add meatballs and grill for 5-7 minutes. Flip and cook for an additional 5-7 minutes, or until meatballs are cooked through and bacon has browned. Sydney Oland


Sydney Oland can be reached at sydney.oland@gmail.com.