My, oh my, these are little beauts! Tasty, meaty little bites with a surprise in the middle and just a hint of chili…
These meatballs wrapped in bacon with a cream cheese filling are perfect for lunchboxes, picnics or as a sun-downer snack.
I don’t know about you, but I often battle to get more fat into my diet… {If you’re leading a High Fat, Low Carb lifestyle (HFLC)}
As I stared into the fridge and the packet of mince I was meant to use, I just thought – ugh, mince…
After a bit of staring, a cup of tea, and some more staring, I came up with these stunning little meatballs, using staples that should always be in your fridge.
Not only are they tasty and a bit different from the usual ol’ meatball, but you get some extra fats in, which is great.
And besides, we all know bacon makes everything extra good! 😉
Here’s what you’ll need:
{Makes 24 meatballs}
1/2 kg minced meat {I used venison}
1/2 onion, grated
3 medium courgettes, grated
1 egg
2 cloves of garlic, finely chopped
1 bird’s eye chili, finely chopped
1 tsp Peppadew spice
1/2 tsp salt
1/4 block of cream cheese, cubed {24 small pieces}
250g streaky bacon {I got 14 rashers in my packet – you should halve them}
Mix all the ingredients, except the bacon and cream cheese together.
Lay all the bacon rashers onto a board and start rolling your meatballs. They should be just bigger than bite-sized – just to cover the piece of cream cheese.
You can do it in this manner:
Roll meatball
Insert cream cheese
Roll again to ensure cheese is trapped inside
Wrap it in the bacon, letting the ends overlap
Place on a baking tray with the bacon-ends-side down
Bake at 160C for 20 minutes, to allow the meatball to cook properly without burning, almost slow-cooking it.
Then, crank the oven up to 180C and bake for another 15 minutes, to get the bacon more crispy and give the whole meatball a lovely golden colour.
Serve it with a zesty avocado sauce and some baby greens with cucumber ribbons.
You will need the following for the avo sauce:
1 avocado
1 Tbs double cream Greek-style yoghurt
2 Tbs olive oil
Juice of 1 lemons
Salt & pepper to taste
Blitz it all together to form a smooth sauce.
It’s rich and full of good fats, but the lemon cuts through the creaminess and adds a nice tang!
Enjoy! x
Kathu
October 1, 2014 at 7:40 pmMade them for supper. The hole family loved them. I served them with veggies as they don’t all eat avo. Thank you
Heidi
October 1, 2014 at 8:00 pmFantastic! Glad you all enjoyed! X