Meatballs from Pizza Today Magazine

Meatballs from Pizza Today Magazine

Servings: 20-22


  • 1 lb / 80/20 Ground Beef
  • 10 oz / fatty thick sliced bacon diced fine
  • 1 cup / red onion, finely diced
  • 1 egg
  • 12 inch / long Calabrian Chili's diced fine into 2 heaping tbsp
  • 9 tbsp / Panko bread crumbs
  • 4 tbsp / grated Parmesan Cheese
  • 5 tbsp / chopped basil
  • 1 1/2 tsp / salt
  • 1/2 tsp / black pepper
  • 1/2 tsp / granulated garlic


  1. Heat your oven to 400°F
  2. Sauté the diced bacon until just partially cooked and leaching juice. Set aside. In the same pan, sauté the red onion for 2 minutes until just transparent. Set aside. In a bowl large enough to accommodate the mix, place the beef, bacon and the other ingredients.
  3. Mix thoroughly with your gloved hands.
  4. When mixed, place 2 small dollops from different areas in the mix on to a piece foil and place in a 400° oven. Cook for long enough to taste test.
  5. Adjust taste levels as needed for heat, saltiness, etc.
  6. Place a sheet of parchment paper on a large sheet pan Ball the mixture into meatballs slightly larger than a golf ball and place on the parchment paper pan.
  7. Bake meatballs; 7 to 8 minutes will yield medium rare meatballs at 125°F to be additional cooked in a sauce. 10 minutes should yield fully cooked meatballs.