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Bacon-cheddar sausage meatballs
Preparation time:
30 minutes
Cook time:
20 minutes
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.
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