Bacon Wrapped Meatballs

Let me tell you something about meatballs. Most are good. But wrap them in bacon? Now we're talking. These Bacon Wrapped Meatballs are what happens when you take a juicy, flavorful beef meatball and give it a crispy, smoky bacon jacket.

We're talking lean ground beef mixed with onion, garlic, red pepper, egg, buckwheat flour, fresh coriander, and oregano. Shaped into 12 golf ball-sized meatballs. Wrapped in streaky bacon. Then baked until the meatballs are cooked through and the bacon is crispy, finished under the broiler for that perfect crunch.

They're savory, smoky, juicy, and so satisfying.

The buckwheat flour keeps them gluten free while helping bind everything together. The red pepper adds moisture and a touch of sweetness. The coriander and oregano bring fresh, herbaceous flavor. And the bacon? It's crispy, salty, and wraps around every meatball like a gift.

Thirty-five minutes. One baking sheet. And you've got a meal that's perfect for dinner, appetizers, or meal prep.

Let's make some bacon wrapped meatballs.

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Why You'll Love the Recipe

• 35 minutes start to finish. Fast enough for a weeknight.
• Bacon wrapped. Everything is better with bacon.
• Juicy, not dry. Lean ground beef + red pepper + egg = moist meatballs.
• Gluten free. Buckwheat flour instead of breadcrumbs.
• Fresh herbs. Coriander and oregano add brightness.
• High protein (35g) + low carb (8g). Keeps you full.
• One baking sheet. Minimal cleanup.
• Meal prep friendly. Reheats beautifully.
• Great for dinner, appetizers, or meal prep.

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What You'll Need to Make

You'll need a large mixing bowl, a baking sheet, a ¼ cup measuring cup or scoop, a knife and cutting board, and your hands for mixing and shaping.

Ingredients (Serves 4 - 3 meatballs per serving):

• 1 lb. (450g) lean ground beef (90/10 or leaner)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 red pepper, diced
• 1 egg
• 1 oz. (30g) buckwheat flour (about ¼ cup)
• 4 tbsp. chopped fresh coriander (cilantro)
• 1 tsp. dried oregano
• Salt and pepper, to taste
• 12 slices of streaky bacon (thin-cut works best for wrapping)

Nutrition per serving (estimated, 3 meatballs): Energy: ~520 kcal | Carbs: 8g | Protein: 35g | Fat: 38g

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What You'll Need to Do

Time: 35 mins

Alright, let's make meatballs that are juicy, flavorful, and wrapped in crispy bacon.

First, preheat your oven to 400°F (200°C).

In a large bowl, combine the ingredients. Add the lean ground beef, finely diced onion, minced garlic, diced red pepper, egg, buckwheat flour, chopped coriander, and dried oregano. Season with salt and pepper.

Use your hands to mix everything together. Mix until just combined don't overwork, or the meatballs will be tough.

Shape the mixture into 12 meatballs. Use a ¼ cup measure to keep them uniform about the size of a golf ball. Roll them between your palms until smooth.

Wrap each meatball with a slice of bacon. Start at the top and wrap around, tucking the end underneath. The bacon will shrink as it cooks, holding itself in place.

Place the bacon-wrapped meatballs on a baking sheet. Leave a little space between each one so the heat circulates.

Bake for 20 minutes. The meatballs will cook through and the bacon will start to crisp.

Turn on the broiler. Broil for 4-5 minutes, watching closely, until the bacon is crispy and golden brown. (Keep an eye on them broilers are fast and unforgiving.)

Remove from the oven. Let them rest for 2-3 minutes before serving.

Serve immediately. Or let cool and store for later.

Eat with your hands or a fork. One meatball at a time.

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Easy Ingredient Swaps

• No lean ground beef? Use ground turkey, ground chicken, or ground pork.
• No red pepper? Use finely diced zucchini or bell pepper (any color).
• No buckwheat flour? Use almond flour, coconut flour (reduce amount), or gluten-free breadcrumbs.
• No fresh coriander? Use fresh parsley or omit.
• No streaky bacon? Use regular bacon (may be thicker cook slightly longer).
• Add heat: Add ½ tsp red pepper flakes or a diced jalapeño.
• Dairy free: This recipe is already dairy free.

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Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp cayenne or red pepper flakes to the meat mixture. Use spicy bacon.
• Cheesy version: Add ¼ cup grated Parmesan or cheddar to the meat mixture (not dairy free).
• Herby version: Add fresh parsley, thyme, or chives.
• BBQ version: Brush with BBQ sauce during the last 5 minutes of baking.
• Teriyaki version: Brush with teriyaki sauce before broiling.
• Maple bacon version: Use maple-flavored bacon or brush with maple syrup before broiling.
• Low carb version: Already low carb. Serve with cauliflower mash or roasted vegetables.

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Some Helpful Tips

• Don't overwork the meat mixture. Mix until just combined. Overworking makes dense, tough meatballs.
• Use a ¼ cup measure for uniform meatballs. Same size = same cook time. No burnt small ones, no raw big ones.
• Tuck the bacon end underneath. The bacon will shrink and tighten around the meatball, holding itself in place.
• Leave space on the baking sheet. Crowding prevents the bacon from crisping evenly.
• Watch the broiler closely. 4-5 minutes is usually perfect, but broilers vary. Stay nearby. Burnt bacon is sad bacon.
• Let them rest for 2-3 minutes after baking. The juices redistribute. They'll be juicier.

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Some Budget-Friendly Tips

• Lean ground beef on sale. Buy in bulk. Freeze what you don't use.
• Bacon ends and pieces are cheaper. Use bacon ends instead of slices. Chop and mix into the meatballs instead of wrapping.
• Red peppers on sale. One pepper costs a few dollars. Use the whole thing.
• Fresh coriander from a garden. One plant costs a few dollars. Endless fresh herbs.
• Buckwheat flour in bulk. Buy only what you need. A little goes a long way.
• Make a double batch. Twice the meatballs. Same amount of work. Freeze half.

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Some Serving Ideas

• As a main course. 3 meatballs per serving. Serve with roasted vegetables or cauliflower mash.
• As an appetizer. Serve on a platter with toothpicks. Perfect for parties.
• For meal prep. Portion into containers. Reheat for lunch all week.
• On a salad. Slice and serve over a bed of greens with a simple vinaigrette.
• In a bowl. Serve over rice or cauliflower rice with a drizzle of sauce.
• With dipping sauce. Ranch, sriracha mayo, BBQ sauce, or honey mustard.

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Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The bacon may lose some crispiness, but the flavor remains excellent.

Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:

• Oven (best): 350°F for 8-10 minutes. Restores crispiness.
• Air fryer: 350°F for 4-5 minutes. Even crispier.
• Microwave (fast but less crispy): 60-90 seconds per serving.
• Skillet: Reheat over medium heat for 3-4 minutes, turning occasionally.

Do not reheat more than once. Take out only what you'll eat.

Meal prep strategy: Make the full recipe. Portion into containers. Reheat in the oven or air fryer for best results.

Final Thoughts

Look, I love a classic meatball. But sometimes when I want something a little extra, a little more decadent I make these Bacon Wrapped Meatballs.

Juicy lean ground beef mixed with onion, garlic, red pepper, egg, buckwheat flour, fresh coriander, and oregano. Shaped into perfect golf ball-sized meatballs. Wrapped in streaky bacon. Baked until the meatballs are cooked through and the bacon is crispy. Finished under the broiler for that perfect crunch.

Thirty-five minutes. 35g of protein. Low carb. Gluten free.

Make them for a weeknight dinner. Make them for a party appetizer. Make them for meal prep. Make them because bacon makes everything better.

However you serve them, you're getting meatballs that are anything but boring.

Now go wrap some bacon.

~ Danny Davis

P.S. If you try the spicy version with cayenne and red pepper flakes, let me know. That's my go-to upgrade. The heat with the smoky bacon and savory beef? Perfect balance.