Bacon Meatball Croquets

OK, so these are really the bacon cupcakes from another entry, but that sounds a little bit misleading, since the bacon is really just the cupcake wrapper and the meat is the filling.  This is a savory dish which could serve as part of a main course, lunch, appetizers, you name it!

 Bacon  Meatball Croquets
9-18 slices raw bacon*
8 ounces ground beef
egg
.25 cups minced fresh spinach
2 Tbsp chopped onion
2 Tbsp chopped green pepper
salt and pepper to taste

Preheat oven to 400 degrees.

Invert cupcake pan inside of a jelly roll pan (to catch the drippings). Drape three strips of raw bacon over each cup to form the cup. (*remember bacon will shrink, but if the pieces are truly too long, you can cut them in half at this point and use 9 slices instead of 18).

Baked at 400 until no longer pink. Let cool until bacon cups are able to be handled. (Note: cups may be slightly unstable, and that’s ok.)

Change oven temperature to 350 degree Fahrenheit.

Placed the bacon cups in the cupcake pans. Mix hamburger with egg, spinach, onion and minced green pepper into meatballs. Pressed meatballs down into each cup and flatten. Bake at 350 degrees for about 20 minutes.

Makes six servings.


Nutritional Information per serving: Calories: 220, Carbohydrates: 1 g, Fiber: 0 g, Net Carbohydrates: 1 g, Protein: 10 g, Fat: 11 g 

Inspired by these beauties at Not Martha.

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Comments

  1. What do you mean by invert? Invert cupcake pan inside of a jelly roll pan (to catch the drippings).

  2. Sabrina says:

    these sound fabulous! yet, I’m allergic to spinach. no, I’m not making that up. I’m thinking celery might be an acceptable substitute. any other ideas?

    • I totally believe you, Sabrina! You really don’t even need the spinach. Go ahead and skip it.