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.

Print Recipe
Canuck Meatballs
Course Side Dish
Cuisine Italian
Course Side Dish
Cuisine Italian
  1. Cut onion in half, then slice into thin-to-medium strips.
  2. Cut Red Pepper into strips.
  3. Slice Mushrooms
  4. Cook bacon till crisp. Remove bacon, dice & set aside. Go all out and keep the grease including the gristle! ?
Mixing Directions (In a large bowl add and hand mix)
  1. Add Egg (Beaten)
  2. Add Salt, Pepper and Garlic Salt
  3. Add Worcestershire Sauce
  4. Add Cream
  5. Add Anchovy Paste
  6. Mix really good before going further.
  7. Add Hamburger
  8. All the chopped bacon from preparation…not the grease that’s for later!
Add Cheese
  1. 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.
Putting it together
  1. Under medium heat Add (Onion, Mushrooms, Garlic) in the bacon grease!
  2. 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.
  3. Add Tomatoes sauce cook on low (simmer).
  4. After 5 minutes of cooking do a salt to taste, don’t over do it and keep it light.
  5. Place the meatballs into the pan with the sauce and cook on a low simmer covered, turn occasionally cook for about 10 min.
Recipe Notes

Tip:  Keep the meatball really moist, don't get tricked into thinking you need breadcrumbs in there so that it rolls nice.