Bacon Studded Meatballs

Speared with a toothpick, these meatballs make a terrific appetizer. But they’re equally delicious served on top of spaghetti or folded into a warm pita along with tomatoes, cucumbers and creamy yogurt sauce.


  • 1 package Applegate Naturals® Thick Cut Bacon
  • 1½ pounds ground beef
  • ¼ cup grated Parmesan cheese 
  • 1 large egg
  • 1 garlic clove, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper


  1. Preheat the oven to 350°F.
  2. Arrange the bacon on a sheet pan and bake until crisp, 20–25 minutes. Transfer to paper towels to drain, then chop.
  3. In a large bowl, mix together the ground beef, cooked bacon, Parmesan, egg, garlic, Worcestershire sauce, salt, onion powder and black pepper until thoroughly combined.
  4. Form mixture into 1½-inch balls (you should have about 24). Arrange meatballs on a sheet pan and bake until thoroughly browned, about 15 minutes.