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Preparation time
30 minutes
Total time:
50 minutes
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Ingredients
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500 g 20 oz ground pork
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350 g 14 oz Lafleur bacon
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150 g 6 oz Lafleur fully cooked bacon flakes
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1 large egg
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40 g 1.5 oz panko bread crumbs
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70 g 2.7 oz small cubes of cheddar cheese
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1 medium onion, very finely chopped
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1 celery stalk,very finely chopped
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2 garlic cloves, finely chopped
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1 tablespoon 15 ml fresh basil, finely chopped
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1 tablespoon 15 ml parsley, finely chopped
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1 teaspoon 5 ml dried oregano
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1/4 teaspoon 1.25 ml dried thyme
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1/4 teaspoon 1.25 ml black pepper
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To taste chopped basil and parsley as garnish
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Directions
- In a large bowl, mix the eggs with the pepper and the fresh and dried herbs.
- Add the chopped pork, fully cooked bacon flakes, garlic, celery, onion, bread crumbs and cheese. Mix well.
- Form meatballs of about 30 g each and place on a lightly oiled baking sheet.
- Wrap each meatball with half a bacon strip and secure with a toothpick.
- Preheat oven to 375° F (190° C).
- Bake meatballs 18 to 20 minutes or until they reach an internal temperature of 80° C (175° F).
- Transfer meatballs to a plate and remove the excess fat.
- Remove toothpicks and garnish with chopped basil and parsley when ready to serve.
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