Crispy bacon meatballs with breading for a juicy treat
Meatballs, patties, or frikadellen are undisputed classics of home cooking. Traditional recipes usually require little modification. However, if you're looking for a little upgrade, these breaded bacon-wrapped meatballs will bring a breath of fresh air to your pan.
- 1 bread roll (from the previous day)
- lukewarm water for soaking
- 1 red onion
- 3 tablespoons clarified butter
- 500g mixed minced meat
- 1 organic egg (size M)
- 2 tbsp fresh chives (in fine rolls)
- 3 tsp dried marjoram
- 1 EL Dijon-Senf 🛒
- 100g bacon (finely diced)
- Salt
- black pepper
- 40 g breadcrumbs
- Soak the bread roll in lukewarm water and let it swell for about 5 minutes.
- Peel the red onion and dice it finely. Heat 1 tablespoon of clarified butter in a pan and sauté the diced onion over medium heat until translucent. Then remove it from the heat and let it cool briefly.
- Squeeze the soaked bread roll firmly and tear it into pieces in a large bowl.
- Add the minced meat, the egg, the fried onions, the chives, the marjoram, the Dijon mustard and the diced bacon.
- Season the mixture with salt and black pepper. Knead all the ingredients thoroughly with your hands until a smooth meat mixture is formed.
- Moisten your hands with a little water and form 8 equally sized meatballs from the mixture.
- Spread the breadcrumbs on a flat plate. Roll each meatball in them and gently press the breading onto the meatball.
- Heat the remaining clarified butter in a large frying pan. Fry the breaded bacon meatballs, if necessary in two batches, over high heat for about 2 minutes on each side.
- Reduce the temperature to medium heat and fry the meatballs for another 4 minutes on each side until they are fully cooked and golden brown all around.
- Let the cooked meatballs drain briefly on kitchen paper.
Meatballs, patties, or frikadellen are undisputed classics of home cooking. Traditional recipes usually require little modification. However, if you're looking for a little upgrade, these breaded bacon-wrapped meatballs will bring a breath of fresh air to your pan. The combination of juicy meat and a golden crust creates a fantastic mouthfeel. At the same time, the diced bacon inside adds a subtle smoky flavor.
Recipe for breaded bacon meatballs
For the base, it's best to use mixed ground meat. The combination of beef and pork provides just the right balance of flavor and fat, preventing the mixture from drying out during cooking. The classic recipe continues with a soaked bread roll, an egg, red onions, mustard, and spices. The special twist comes from finely diced bacon, which combines with the meat juices during cooking, imparting a savory aroma.
Once the mixture is seasoned to taste, form it into even balls and flatten them slightly. Now comes the step that sets this version apart from the usual recipes. Generously coat the raw patties in breadcrumbs. Heat enough oil or clarified butter in a pan. Fry the breaded bacon patties on both sides until golden brown. Then reduce the heat to medium. This allows the meat to cook gently inside while the crust remains nice and crispy on the outside and doesn't get too dark.
Served straight from the pan, these little meatballs develop their full flavor, and the crust is perfectly crisp. Creamy mashed potatoes make an excellent accompaniment, providing a wonderful contrast to the crispy coating. A fresh cucumber salad with a touch of dill adds a pleasant acidity that beautifully balances this hearty dish. It's best to prepare a larger batch of these breaded bacon-wrapped meatballs. They taste just as good the next day, cold from the refrigerator.