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Herb and Bacon Meatballs

20 minutes Cook time 30 minutes Prep time Approximately 65 meatballs ( or 8-10 servings) servings


Meatball ingredients

Spicy herb sauce ingredients

Shallot and bacon dip ingredients (an 80s classic)


In The Oven

  1. Prepare the meatballs. In a large skillet set over medium-high heat, cook bacon until crispy. Transfer bacon to paper towels to absorb the grease. Chop finely. Set aside. Drain excess fat from skillet, leaving 15 mL (1 tbsp.).
  2. In the same skillet, add 15 mL (1 tbsp.) oil and the shallots. Cook over medium-low heat for 7–8 minutes or until shallots begin to caramelize, stirring with a wooden spoon. Transfer to a plate to cool.
  3. In a large bowl, pour milk over breadcrumbs and let absorb for about 5 minutes. Add ground pork, half the herbs, half the cooked bacon, half the caramelized shallots and the remaining meatball ingredients. Stir to combine. Season with salt and pepper.
  4. Using your hands, shape meat mixture into meatballs using approximately 15 mL (1 tbsp.) for each. Place meatballs on a foil-lined baking sheet, making sure they don’t touch. Brush meatballs with remaining oil.
  5. Place oven rack in middle position. Preheat oven to broil.
  6. Broil for about 10 minutes, or until golden brown. Let stand for 5 minutes.
  7. In the meantime, prepare the sauce and the dip by combining the ingredients for each in separate bowls. For the dip, add remaining bacon and shallots. Season with salt and pepper.
  8. Spread remaining herbs on a plate. Serve with toothpicks. Dip meatballs in the sauce of your choice and then dip in the fresh herbs. Serve with raw veggies.

Nutritional value (per serving, with sauce and dip)

  • 363 calories
  • 21 g of protein
  • 25 g of fat
  • 15 g of carbohydrates
  • 2 g of sugar
  • 675 mg of sodium
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