The weather is beginning to take a turn for the worse here in jolly old Blighty, but that doesn’t mean that our food has to consist of warming soups and chunky stews. With the bonfire night and Halloween festivities fast approaching, we thought we’d introduce you to our absolute favourite party appetiser; scrummy bacon wrapped meatballs that hit some sweet and spicy notes. Don’t just relegate them to autumnal finger food, though, these are also awesome at any time of the year, too!
Makes approximately 36 appetisers
Cooking spray for greasing
1lb of bacon, with rashers sliced in half.
36 ready-made meatballs (or however many are required for the bacon slices). Alternatively, you can prepare your own meatballs using your preferred method.
One cup of brown sugar
Three tbsp. of chilli powder
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius)/Gas mark 4.
Put the chili powder and brown sugar in a bowl and mix.
Spray a baking tray with cooking spray.
Cut the bacon in half if you’ve not already done so and wrap bacon strips around each meatball. Secure the bacon pieces in place with a cocktail stick.
Roll the meatballs in the sugar and chili powder mixture, pressing the mix to the meatballs to ensure an even coating.
Space the meatballs evenly on the baking tray and cook in the oven for 30-45 minutes, depending on how crispy you would like the bacon to be. Test one of the meatballs with another cocktail stick to ensure they are cooked fully through.
Serve on a large plate as impressive party appetizers, and enjoy while still warm. We recommend three per serving, but it’s easy to get carried away with these tasty, crunchy bites!