Bacon-Wrapped Meatballs: the super tasty recipe for a fun appetizer to try

If you have a few meat-loving friends, you’ll definitely want to make these bacon-wrapped meatballs! It’s an easy bite-sized appetizer that will impress any picky carnivore this festive season. Made with two different types of pork (pork tenderloin and bacon), it is as meaty as they come. Add to that a cheesy center and cheese sauce on top, and you have the stuff that appetizer dreams are made of!

To make it, you first need to thin out a few slices of tenderloin to make it easier to mold into a ball. The tenderloin is then filled with mustard and cheese, then covered with bacon, and baked until golden brown. The grand finale? A creamy cheese sauce drizzled over the baked meatballs—delicious!

How To Make Bacon-Wrapped Meatballs

Prepare the pork tenderloin. Slice the large tenderloin into ½-inch slices.  Place a piece of plastic wrap over the meat and pound it to an even thickness. If you don’t have a meat mallet, you can also use a heavy skillet, saucepan, or a rolling pin Brush a bit of yellow mustard over the pork tenderloin pieces. Top with shredded cheese and baby pickles. Carefully roll up the tenderloin over the filling to form a ball.

Wrap the bacon around the meatball. Place the bacon strips in a cross shape on a cutting board, and place the ball in the center. Bring the strips up over the meatball. Skewer the meatballs. Place three meatballs next to each other and insert a meat skewer through each meatball. Bake while preparing the cheese sauce.

To make the cheese sauce, add the shredded cheese and cream to a pot over medium heat, and stir until melted. Serve the meatballs with the cheese sauce. Pour the prepared cheddar sauce over the bacon-wrapped meatballs.

Tips

If you prefer extra sweetness, you can brush your favorite BBQ sauce over the bacon-wrapped meatballs before baking.

To make the meatballs equally shaped, you can mold them in a large ice cube tray.

It’s easy to customize this recipe according to your liking:

• Cheese and chives: replace the mustard and pickles with chopped chives and cream cheese.
• Sweet and spicy: replace the mustard and pickles with chopped sweet peppers and goat’s cheese.
• Fruity and festive: replace the mustard and pickles with cranberry sauce and brie cheese.

How To Store Bacon-Wrapped Meatballs

It’s unlikely that there will be any leftovers, these bacon-wrapped meatballs will go fast! But in the unlikely event, you can store them in an airtight container (in the fridge) for up to 3 days.

Instructions

Place the pork tenderloin on a clean cutting board and slice it into ½-inch slices.

Place a sheet of plastic wrap over each slice and use a meat mallet to thin out the meat.

Use a brush to coat the thinned slices with mustard.

Top with cheese and pickles.

Roll the pork around the filling to form a ball.

Place the bacon in a cross pattern on a cutting board, and place the meatball in the center. Wrap it.

Place three meatballs next to each other and insert a metal skewer through each meatball.

Place the meatball skewers on a large baking tray and bake at 180°C (360°F) for 30 minutes or until golden brown. Always check the internal temperature of pork before consuming it. It should reach a minimum of 145°F.

Add the cream and the cheese to a pan over medium heat.

Stir until the cheese has melted into the cream.

Pour the prepared cheddar sauce over the bacon-wrapped meatballs.

Serve and enjoy!