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| Close-up of the madness. |
Step one: wrapping garlic cloves in bacon. I've made bacon-wrapped garlic many times before, and I've always wondered what it would be like to wrap them in meatballs. I was not disappointed.
Held them together with toothpicks; sometimes as they cook and the bacon contracts, it squeezes the garlic out of its wrapping.
Plate o' bacon-wrapped garlic.
Starting from scratch means making your own bread crumbs ;)
Premium Australian ground beef, homemade bread crumbs, and onion. Two eggs, 'cause these babies have to hold together. No need to add garlic to the mix (for obvious reasons).
Finished cooking the garlic. Time to wrap these babies in some meat!
Getting ready to roll.
Like anything that has a center, I started with a flat, round shape...
Added the filling...
And rolled 'em up nice.
Meanwhile, a little homemade marinara sauce with mushrooms and green and red peppers.
All rolled up and ready to go in the oven.
Meatballs are done cooking, inspiring the phrase "Wow! Those meatballs are dripping with bacon fat". I will probably go to hell.
Plated up, covered with extra old cheddar, and a little broccoli to offset the almost unbelievably extreme unhealthiness of this meal.
Digging into the first meatball. Was it as good as it looks? No, it was much, much better.
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| Table set for two. We spent the rest of the evening on the floor. |
