These mini-meatballs are incredible-- they even convinced my husband to love meatballs for the first time in his life! They are so packed with flavor, incredibly moist, and would be great as a stand-alone appetizer. I added them to Albondigas Soup which was great as well! I highly recommend doubling (or even quadrupling) the recipe, baking in batches and freezing the meatballs for a later meal. It's also a great recipe to get the kids involved. My three-year old had a blast rolling the meatballs with me!
2 strips bacon, diced
1/4 c. diced onion
1 clove garlic, minced
1/2 lb. ground sirloin
1/4 c. dry bread crumbs
2 T. minced fresh parsley, or 2 t. dried
1/2 t. paprika
1/2 t. kosher salt
1/2 t. black pepper
1 egg, beaten
Preheat oven to 400. Coat a broiler pan with nonstick spray.
Cook bacon in a skillet over med-high heat until starting to crisp, about 4 minutes; remove and set aside on a paper towel lined plate. Pour off all but 1 T. drippings from skillet.
Saute onion in same skillet in the 1 T. drippings over medium heat until softened, about 3 minutes. Add garlic to skillet; cook 1 minute.
Combine sirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika, salt, and pepper in a large bowl. Stir in beaten egg.
Form mixture into 1-in. meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.