Packed with protein, these bacon mushroom meatballs are both grain free and nut free.
Serve these delicious meatballs over zoodles or spaghetti squash noodles and you’ll won’t even miss the pasta!
Bacon Mushroom Meatballs in Fire-Roasted Tomatoes
- 45m
- 45m
- 1h 30m
Ingredients
- 3 slices bacon
- 21 oz fire-roasted diced tomatoes
- 6 oz mushrooms
- 1 small onion
- 2 eggs
- 1 lb ground beef
- 1 lb ground pork
- 3/4 tsp. dried basil
- 3/4 tsp. dried oregano
- 3/4 tsp. dried thyme
- 1 1/2 tsp. sea salt, plus more to taste
- 1/4 tsp. fresh ground black pepper
Instructions
- Cook bacon in a large skillet over medium heat until crisp; remove to paper towel-lined plate to drain. Crumble bacon, and strain fat into a mason jar to use for cooking later.
- Pour fire-roasted tomatoes into the pan – still over medium heat – using the liquid from the tomatoes to de-glaze, gently scraping any browned bits off the bottom using a wooden spatula. Turn to low and allow to simmer covered while you prepare the meatballs.
- Preheat oven to 400F.
- Chop mushrooms finely. Peel and chop onion.
- In a large bowl, lightly beat the eggs. Add in bacon, ground meat, mushrooms, onion, spices, salt, and pepper. Shape mixture into ping pong ball sized meatballs.
- Line a lipped baking sheet with parchment paper and arrange meatballs so they are not touching. Bake for 15 minutes.
- Transfer meatballs to sauce; cover and simmer for 15 minutes.
- Serve hot.
Nutrition
- 695
- 49g
- 15g
- 3g
- 48g
- 19g
- 1g
- 254mg
- 2g
- 1253mg
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