‘Super Evil’ Bacon Meatballs

I would like to ask my cardiologist to forgive me for what I am about to do …

When ever you see a show about ‘extreme’ cuisine,  or read an article about the ultimate (Insert Food Item Here), there is a pretty good chance that the ‘extreme’ item will include some bacon.  Bacon has reached almost mythical status in the food world.  Its presence in a recipe can create instant appeal and desirability.  So, while I was contemplating how to incorporate bacon into a hamburger recipe, creating my own version of an ‘extreme ‘ burger I saw on television, I wondered what a bacon meatball would taste like.  I love a challenge!

These are, bar none, the best meatballs I have ever had.  Ever. The ratio of bacon to other ground meats, in this case ground chuck and ground pork, is about 40/60.  I did not use any fillers such as bread crumbs or rice, and there are no vegetables hiding in these meatballs.  What you have here is all meat, a little spice and one egg to help hold it together.  The most important advice I can give you is to use a light touch when mixing.  Overworking the meats will result in tough meatballs, but if you don’t over-mix or compress the meatballs too much you will have tender, juicy, instantly addictive carnivore pleasure.  These make an insanely good meatball sub*, paired with some spicy tomato sauce on a toasted garlic roll, which is how I used them up!

'Super Evil' Bacon Meatballs
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 pound hardwood smoked bacon
  • 12 ounces ground beef, 80/20 preferred
  • 8 ounces ground pork
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons dry oregano
  • ½ teaspoon ground fennel
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon, or more to taste, crushed red pepper
  • 1 egg
  1. Begin by preparing the bacon.
  2. Cut the bacon into 1-inch pieces and place into the bowl of a food processor. Pulse the bacon until it is evenly ground and no large chunks of bacon remain.
  3. In a large bowl combine the bacon with the remaining ingredients. Mix gently until evenly combined. Scoop the meatballs into 1½-inch balls, making sure not to compress the balls while shaping. Place on a parchment lined pan and chill, uncovered, for at least two hours.
  4. Heat the oven to 400F. Once the meatballs are chilled heat a non-stick skillet over medium heat. Working in batches, add the meatballs and brown thoroughly on all sides. Transfer to a baking sheet until the rest of the meatballs are browned.
  5. Bake the meatballs until the meatballs reach an internal temperature of 160 F, about 10 to 15 minutes. Cool slightly before serving.


Super Evil Bacon Meatballs


Super Evil Bacon Meatballs

*To make these meatballs a sub you will need the following:

  • For the sauce I used the sauce recipe found here with 1/2 teaspoon ground fennel, 1/2 teaspoon dry oregano, 1 teaspoon crushed red pepper, and 1/4 teaspoon dry thyme added.
  • For the rolls melt 2 teaspoons of butter per roll with 1/2 clove fresh minced garlic.  Brush the butter on each half of the roll and toast until golden.
  • I added a little shredded mozzarella cheese, too.  Enjoy!

© 2011 – 2016, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Oh good Lord! You should be sainted for this recipe 🙂

  • genius! i was planning on making some lamb meatballs tonight but now it looks like i’m going to be making bacon/lamb meatballs!

  • OH my goodness, these have got to be amazing!

  • RavieNomNoms


  • Esi

    You’re the queen bee evil genius. Always making me hungry!

  • Definitely evil!

  • Droooooooooooooooooooool! ’nuff said.

  • Hells yeah! I am all over this. Already bookmarked and like, drooled at tasteologie, and would ‘love’ if that was an option!

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  • Mmmmm Bacon. These look amazing!

  • Ooooh! Come to Mama!

    Awesome meatballs!

  • Those look delicious (in a heart attack sort of of way 😉 )

  • Oh, these ARE super evil. I made a ground bacon and beef cheeseburger once, but I think these look even yummier.

  • I will hereby dub thee the evil bacon meatball king! My cholesterol has just gone up 10 points and I have not even made them yet. I am going shopping tonight cuz I know what I am having for dindin!

  • Jen

    These. Look. AMAZING. Definitely super evil.

  • There are pure devilish .. i love meat balls and i love meat balls in sub ..so you can imagine how much I am liking this post 🙂

  • oh my word, super evil indeed!!! can i stay with you next time i’m in dallas? 🙂

  • I won’t tell if you won’t tell!

  • I do not see anything evil in this! But probably my doctor won’t say the same thing when I have my cholesterol results back 🙂
    Very good way to incorporate bacon… you are right, bacon is the new hot item on everyone’s list lately!

  • I like your kind of shenanigans. That is my kind of meatball and the sub is the icing on top.

  • I actually couldn’t read through the whole article because I was so excited to comment. Actually, I don’t really need to read through the whole article. All I know is, I’m in love. For the past few weeks I’ve been thinking, I need to make meatball subs! And what a perfect meatball sub to make with bacon meatballs! Oh heavens it sounds delectable. Thanks for the post and if you ever get the chance check out my blog sometime 🙂

  • OMG! Must make these… this weekend! Thanks!

  • I love the opening line. Priceless! Those meatballs do look might sinful. Weren’t you also the creator of the pork butt tacos? Keep up the great work, I love it!

  • Evil? The longest living populations in the world cook in lard, and eat pork and beef. You could add some Spring asparagus (w/ butter) to this and have something really tasty and great for your heart.

  • Joy

    OMG my husband would be at my feet if i made this. Great take on meatballs.

  • YUM! This looks delicious!!! Bacon is the best addition to anything.

  • Wow, those look amazing! I love a good meatball and as you said, anything with bacon is that much better.

  • Oh, I love ALL this!! It’s bad enough I sit in front of my screen 24/7 and then I see this great selection of the yummiest stuff!! This wonderful! Nice job! Regards, Peter

  • This looks great. I love bacon!!

  • Outrageous! Can’t wait to make.

  • Liz

    Wow, with that endorsement, I’ll have to try these! My family adores bacon, so these meatballs must be fabulous!!

  • I *need* not just want to make these.

  • Wow… These look pretty amazing! I know I’d eat entirely too many of them!

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  • I think these look awesome (but yes, in a very evil sort of way)!


  • Rob

    The good news is, the cholesterol in bacon and beef is NOT as evil as you think. Don’t be fooled by your PCP’s cholesterol tests, the tests are designed and managed by drug companies. The tests are generally way off base if they are only showing an absolute LDL cholesterol level. There is type A LDL (Large buoyant) and there is type B (small dense). The small dense is the one you need to watch out for and is in all kinds of processed/fried foods in the form of hydrogenated oils. The type A cholesterol, along with plenty of HDL’s is perfectly fine… that’s right, the cholesterol in eggs, bacon, and clarified butter are NOT a cause of heart disease. Statins produced by drug companies is something like an 80 billion dollar a year industry, makes you wonder!

  • Pam

    Good Lawd….I’m in LOVE….sorry Hubby…..it’s BACON!

  • Jason

    Bacony goodness. LOL

  • These are amazing! And I love that they are gluten free. Yummo!

  • My husband will love you for this recipe. Shoot, I love you for this recipe 😉 All I can say is YUM, YUM, YUM! Can’t wait to try these evil bacon meatballs. Thank you for sharing!

  • be still my heart ; )

  • Wow deliciously evil indeed!

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  • Good thing you didn’t add any filler starchy vegetable crap, that might have cleared my arteries, I can’t have any of that! I LOVE a tasty, evil meatball!

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  • Okay now I am hungry. That looks so good!

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  • I can’t wait to make these for a party tonight! I am going to sub in venison for the ground beef. I can’t wait to make them!!! Bacon…mmmmmm…

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  • Syd

    Thank you so much for this recipe. Since I have a low tolerance for cooking, I looooove having a batch of these to pull from in the morning. Or afternoon. Or the middle of the night. This is such a great recipe for Primal Blueprint eating; I don’t even use the cheese or bread and am no less satisfied. Five meatballs and a bunch of (no sugar added) tomato sauce…perfection.

    I did something inadvertently that might’ve made the texture extra amazing. The first four strips of bacon (which I didn’t cut into 1″ pieces, I just put the four strips individually into my food processor), I accidentally processed them too much and with all that fat, it was less little bits of bacon and more a lumpy bacon fat spread. So now, even after several days in the fridge, when I reheat them in the microwave they’re still moist and juicy, not dried out at all. I don’t know if that makes a difference but I was so pleased with the result I thought I’d include it in my thank you!

    Thanks again!

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  • Lisa

    Very nice. Drooling photographs

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  • Pat

    I could do with one of these right now. I bet they would be great with the meatballs & sauce with some spaghetti tossed in butter & black pepper. Mmmmmm

  • Jmarkadams

    OMG!!yumafukinlicious!!!!!Truly a way to get and keep a man!

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  • I like your use of fennel in the recipe. Sounds delicious!

  • All I could say is yummy! :d

  • Rachel Page

    I made these meatballs the other day, and they were absolutely delicious!

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