As you all know if you’ve been following me for a bit, Emily from Low Carb Genesis has been visiting from the UK! We’ve been having a blast exploring the city and all the awesome things it has to offer. We ended up at this cute little restaurant/café called Le Bon Vivant. Emily ordered the special “Bacon bombs”, which basically comprised different ground meats all wrapped in bacon and then BBQ sauce.
They were absolutely delicious but it got me to thinking… How could I make these keto-friendly? As meaty as they were, they still contained bread crumbs and were coated in sugary BBQ sauce. I also couldn’t stop thinking about how yummy these would be with some cheese.. and that’s how this recipe kind of came about. These bacon bombs are a much healthier option, being both gluten-free and low-carb.
Ingredients:
- 250g of Mozzarella cheese, cubed
- 900g of ground meat (I used a mixture of pork and beef)
- 1/4 cup of Parmesan, grated
- 2 eggs, whole
- Oregano, to taste
- Salt & pepper, to taste
- 1 package of bacon
Method:
In a large bowl, mix the ground meats, the eggs and parmesan. Do not over mix or you’ll get tough burgers! Add in oregano, salt and pepper and mix a bit more. Make a little meat patty (approximately the size of your palm), place a cube of cheese in the middle and wrap the meat around the cheese. Make sure the ball is perfectly round and then wrap a strip of bacon around the ball.
Use a tooth pick or wooden skewer to keep the bacon around the meatball during cooking. Repeat for all remaining meat. Grill meat balls for about 15-20m (depending on size of balls) on the upper shelf so they do not get direct heat and burn.
Make sure to cut one ball open to ensure that the meat has been properly cooked prior to consumption. Garnish with chopped fresh green onions if desired and serve with mustard or LCHF friendly BBQ sauce.
Serves 8 (with the serving size being two balls each).
Bon appétit my Keto friends!