Bacon-cheddar sausage meatballs

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Preparation time: 30 minutes
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Cook time: 20 minutes
Olymel bacon-cheddar sausage meatballs

Ingredients

Metric
Imperial
1.25 kg 2 3/4 lb Olymel breakfast sausages
450 g 1 lb Olymel precooked bacon
25 25 bacon slices
100 g 1 1/2 cup Panko crumbs
100 g 3.5 oz cheddar, cut into small cubes
85 ml 1.3 cup chopped parsley

Preparation

  • Preheat oven to 190°C (375° F).
  • Remove the meat of the sausages and place in a bowl.
  • Add the cooked bacon and the cheese. Mix well.
  • Using an ice cream scoop of a 1.5 oz ice cream scoop, make 50 meatballs.
  • Cut the bacon strips in half, wrap each meatball with a half-slice of bacon, keeping it in place with a toothpick.
  • Place it all in an ovenproof dish, lined with aluminum foil.
  • Cook for 20 minutes in the oven or until the internal temperature reaches 80°C (175° F).
  • Transfer the cooked meatballs to a double thickness of absorbent paper, and then onto a serving plate. Decorate with chopped parsley and serve immediately.