Served at the Wild Bacon Wine Trail 2014


Make one recipe of Meatballs, set aside.


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

Bacon Meatballs served at OakGlenn Winery, Wild Bacon Wine Trail

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