Keto Bacon-Wrapped Meatballs Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g ground beef (80% lean)</li><li class="ingredients-single-item">10 bacon rashers, cut in half crosswise</li><li class="ingredients-single-item">80g grated parmesan cheese</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 small onion, very finely diced</li><li class="ingredients-single-item">2 tbsp fresh parsley, finely chopped</li><li class="ingredients-single-item">1 tbsp fresh rosemary, finely chopped</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">1/4 tsp red pepper flakes (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking rack</li><li class="equipment-single-item">Rimmed baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Digital meat thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper and place a baking rack on top. This setup allows the fat to drip away from the meatballs as they cook, ensuring they become crispy rather than greasy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the ground beef, grated parmesan cheese, egg, minced garlic, finely diced onion, chopped parsley, rosemary, salt, pepper, oregano, and red pepper flakes if using. Mix gently with your hands until just combined - overmixing will result in tough meatballs. The cheese not only adds flavor but also acts as a keto-friendly binder in place of traditional breadcrumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Using a tablespoon or small ice cream scoop, portion the meat mixture into 20 equal-sized balls, about 3-4cm in diameter. Roll each portion between your palms to form smooth, round meatballs. Slightly wet hands can prevent sticking and help form perfect spheres.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Take each half-rasher of bacon and wrap it around a meatball, ensuring the ends overlap slightly. The natural stickiness of the bacon should help it adhere, but you can secure with a toothpick if needed (just remember to remove before serving). The bacon will shrink during cooking, creating a tight seal around each meatball.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the bacon-wrapped meatballs on the prepared baking rack, placing them about 2cm apart to allow air circulation. The elevated rack ensures heat surrounds each meatball evenly, creating that desirable crispy bacon exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 20-25 minutes, or until the bacon is crisp and golden brown and the internal temperature of the meatballs reaches 71°C (160°F) when tested with a meat thermometer. The high oven temperature helps render the bacon fat while keeping the meatballs juicy inside.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once done, remove from the oven and allow to rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meatball, ensuring maximum succulence. If you've used toothpicks, carefully remove them now.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve warm as an appetizer with toothpicks, or as a main dish with keto-friendly sides like cauliflower mash or a fresh green salad. These meatballs also store well in the refrigerator for up to 3 days and can be gently reheated in the oven at 180°C (350°F) for 10 minutes to maintain their crispy exterior.</li></ol>