In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and smoked paprika. Mix until fully combined, but avoid overmixing to keep the meatballs tender.
Stuff the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in your hand. Place a cube of mozzarella in the center and fold the meat around it, rolling it into a ball. Repeat with the remaining meat mixture and cheese.
Wrap with Bacon:
Wrap each meatball with a slice of bacon, ensuring the ends overlap. Secure with a toothpick if necessary.
Cook the Meatballs:
Preheat your oven to 400°F (200°C). Place the bacon-wrapped meatballs on a baking sheet lined with parchment paper or a wire rack. Bake for 20–25 minutes, or until the bacon is crispy and the meatballs are fully cooked (internal temperature should reach 160°F/70°C).
Make the Dipping Sauce:
In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, and smoked paprika. Adjust salt and pepper to taste.
Serve:
Arrange the bacon-wrapped meatballs on a serving platter. Drizzle with the dipping sauce or serve it on the side for dipping. Garnish with fresh parsley, if desired.
Serving and Storage Tips:
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