I’ve always been someone who just loves cooking for a crowd.
Naturally, when you’re making food for a big group, you want recipes that are easy to double or even triple for a whole bunch of people.
With that in mind, I tend to lean hard into old-fashioned Italian classics like lasagna or these delicious and garlicky, cheesy skillet meatballs!
Of course, not all meatballs have the same old-fashioned, red sauce vibe. This summer, we have a new favorite take on the classic meatball, one that takes its flavor queues from summertime BBQ!
At its core, it’s just like an ordinary meatball, but sized up so that a single meatball also makes for a single, delicious serving.
Even better, our cookout-inspired meal is slathered in delicious sauce, seasoned with a shell of freshly cut onion, and to top it all off, smothered in bacon.
Print out the recipe below if you want to make this insanely delicious dish at home!
- 2 yellow onions
- 2 Tbsps. BBQ sauce
- 1 package of bacon
- 1 lb. ground beef
1⁄4cup mushrooms, chopped 1⁄4cup onion, diced 1⁄4cup panko bread crumbs
- 1 Tbsp. brown sugar
1⁄4cup parsley, chopped
- 1 tsp. Worcestershire sauce
- 1 tsp. soy sauce
- 1 Tbsp. ketchup
- Salt, to taste
- Combine beef, mushrooms, diced onion, bread crumbs, brown sugar, parsley, Worcestershire sauce, soy sauce, ketchup, and salt. Mix together well.
- Halve and peel whole yellow onions. Remove the skin, then separate out the largest outer layers to make a shell for the meatball.
- Roll some of the meat mixture into a ball, and fit into the cup of one of the onion layers. Place another onion layer on the opposite side to encase the meatball.
- Repeat with remaining meat and onion layers.
- With onion still in place, wrap strips of bacon tightly around each meatball until entirely covered.
- Place meatballs on baking sheet covered in parchment paper.
- Paint bacon-wrapped meatballs with BBQ sauce until lightly coated. Use toothpicks to hold bacon in place.
- Bake for 40 minutes at 425 °F.
- Serve, and enjoy!
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