These meatballs are so amazing that I often make a triple batch and store unbaked meatballs in the freezer for easy appetizers or meals. If you can’t find large cheese curds, about ½ inch in size, you can use a few smaller cheese curds per meatball instead or substitute cubed cheese.
prep time: 5 minutes (not including time to make dressing)
cook time: 17 minutes
yield: 12 meatballs (2 per serving as an appetizer, 3 as a meal)
INGREDIENTS
- 1 tablespoon ghee or unsalted butter (or coconut oil if dairy-free)
- ¼ cup chopped onions
- ½ teaspoon fine sea salt
- 1 pound ground beef
- ½ cup finely chopped mushrooms
- ½ cup powdered Parmesan cheese (see here; omit for dairy-free)
- 1 large egg
- 12 large cheese curds or ½-inch cubes of fontina or cheddar cheese (omit for dairy-free)
- 12 strips bacon, cut in half lengthwise
SERVING OPTIONS
- Ranch dressing, homemade (here) or store-bought
- Cilantro Lime Ranch Dressing (here)
- Stone-ground mustard
INSTRUCTIONS
- Preheat the oven to 400°F.
- Heat the ghee in a heavy-bottomed skillet (such as cast iron). Add the onions, sprinkle with the salt, and cook for about 5 minutes, until the onions are translucent. Remove the onions to a bowl to cool.
- Put the ground beef, chopped mushrooms, Parmesan cheese, and egg in a bowl. When the onions are no longer hot to the touch, add them to the bowl with the meat mixture and work everything together with your hands.
- Shape the meat mixture into a 2-inch ball around a large cheese curd or cheese cube. Wrap a half strip of bacon around the entire meatball, then place another half strip, making an X, and wrap it around the meatball. Place the wrapped meatball on a rimmed baking sheet and secure the bacon to the meatball with a toothpick. Repeat with the rest of the meat mixture, cheese, and bacon.
- Bake for 12 minutes or until the bacon is cooked and golden brown.
- Serve with ranch dressing or mustard, if desired.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 375°F oven for 5 minutes or until warmed through.
TIP
- To make this recipe even more keto, substitute ground pork for the ground beef.
