YOU WANT SOME MEATBALLS, EH?
Okay these are just dyn-O-might! These meatballs of holiness will resurrect your belief that it can be done and done right!
So why did I call it Canuck Meatballs? Well, it’s got BACON in it!
To do this right you need to first create some sauce.

Servings |
- 1 lbs Ground Beef I like to mix 50/50 ground beef and pork
- 6 strips bacon
- 1 Medium White Onion
- 1 Red Pepper
- 1 cup Diced Mushrooms
- 1 tbsp Sea Salt
- 1 tbsp Crushed Pepper
- 2 tsp Anchovy Paste
- 1 tsp Worcestershire Sauce
- 1 tsp Garlic Salt
- Good Dash of Crushed Pepper
- 1/8 cup Cream or Milk
- 1 tub Bocconcini Mini or Mozzarella balls
- 1 Egg
Ingredients
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- Cut onion in half, then slice into thin-to-medium strips.
- Cut Red Pepper into strips.
- Slice Mushrooms
- Cook bacon till crisp. Remove bacon, dice & set aside. Go all out and keep the grease including the gristle! ?
- Add Egg (Beaten)
- Add Salt, Pepper and Garlic Salt
- Add Worcestershire Sauce
- Add Cream
- Add Anchovy Paste
- Mix really good before going further.
- Add Hamburger
- All the chopped bacon from preparation…not the grease that’s for later!
- Try and create a meatball about the size of a golf ball, but don’t forget to put a small amount of Bocconcini or small mozzarella ball in the middle.
- Under medium heat Add (Onion, Mushrooms, Garlic) in the bacon grease!
- Sauté for 2-3 min, add Bacon continue to Sauté till everything is nice a soft, go slow and don’t let it dry out.
- Add Tomatoes sauce cook on low (simmer).
- After 5 minutes of cooking do a salt to taste, don’t over do it and keep it light.
- Place the meatballs into the pan with the sauce and cook on a low simmer covered, turn occasionally cook for about 10 min.
Tip: Keep the meatball really moist, don't get tricked into thinking you need breadcrumbs in there so that it rolls nice.
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