Served at the Wild Bacon Wine Trail 2014
Make one recipe of Meatballs, set aside.
Meatballs
2 pounds ground beef
2 cups soft bread crumbs
1/4 cup dry onion soup mix(one package)
½ teaspoon salt
1/4 teaspoon black pepper
3 cloves minced garlic
½ cup milk
Preheat oven to 350E
Thoroughly combine ground beef, bread crumbs, soup mix, salt, pepper,
garlic and ½ cup milk.
On a large piece of plastic wrap, pat meat mixture into a rectangle, to 1 inch
thickness, then cut into squares.
Roll each square in a ball.
Place balls on foil lined baking sheet and bake for 15 minutes or
till done. Place beef balls in 2 quart baking dish and pour hot
barbeque sauce over beef balls and serve.
Beef balls may be made ahead and frozen for later use. Makes 10 to 12 servings.
Sugared Bacon Strips
In a 2 quart sauce pan, bring 1 quart of Canola Oil
To 300◦. Gently place thick bacon slices in oil. Fry for
6 to 10 minutes or till golden brown. Drain on paper towel.
Sprinkle with Brown Sugar. Serve with meatballs.
Barbeque Sauce
1 cup barbeque sauce
1 cup ketchup
2 tablespoons brown sugar
1 tablespoon hot sauce
Combeine barbeque sauce, ketchup, brown sugar and hot sauce in a 2 quart saucepan. Heat until bubbly. Continue cooking for 5 minutrs. Pour sauce over meatballs or cool and refrigerate for later use.
Serve Bacon Meatballs with OakGlenn Chambourcin.
Bacon Meatballs served at OakGlenn Winery, Wild Bacon Wine Trail
