2 Bacon Slices, Diced
¼ Cup Onion, Diced
1 Garlic Clove, Minced
½ Lb. Sirloin, Ground
¼ Cup Dry Bread Crumbs
1 Tbsp. Minced Fresh Parsley
½ Tsp. Paprika
½ Tsp. Kosher Salt
½ Tsp. Black Pepper
1 Egg, Beaten


  1. Preheat oven to 400 degrees.  Coat a broiler pan with nonstick spray. 
  2. Cook bacon in a skillet over medium-high heat until starting to crisp, about 4 minutes; remove and set aside on a paper-towel-lined plate.  Pour off all but 1 Tbsp. drippings from skillet. 
  3. Sauté onion in same skillet in the 1 Tbsp. drippings over medium heat until softened, about 3 minutes.  Add garlic to skillet; cook 1 minute. 
  4. Combine sirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika, salt, and pepper in a large bowl.  Stir in beaten egg. 
  5. Form mixture into 1-inch meat balls and place on prepared broiler pan – wet your hands in water periodically to prevent sticking.  Bake meatballs until fully cooked, about 10 minutes

Servings:  28 meatballs – Appetizers, Pasta Dish or Soup

Double & Freeze Tip:  Prepare twice the amount of meatball mixture, and bake in batches to avoid overcrowding on pan. 

Freeze meatballs on a baking sheet then transfer to an airtight container and keep frozen until ready to use. 7 Meatballs: 168 Calories; 8g total fat; 85 mg chol; 411 mg sodium; 7g carbs; 1g fiber; 15g protein

Recipe From Cuisine at Home, March 2003