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Bacon-Wrapped Meatballs with Balsamic-Fig Glaze

Ingredients

Glaze

  • 1 C balsamic vinegar
  • 3/4 C ketchup
  • 1/3 C brown sugar
  • 1/4 C  Trader Joes Fig Butter
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 1 A splash of Ilsley Vineyards Cabernet Sauvignon

Meatballs

  • 1 lb ground beef
  • 1 large egg
  • 1/2 Tbsp yellow mustard
  • 1/3 C yellow onion, finely minced
  • 1/3 C Panko breadcrumbs
  • 1/4 Tsp dry Italian seasoning
  • 1/4 Tsp garlic powder
  • salt and pepper to taste

Bacon Wrap

  • 1 lb sliced bacon, cut in half

Instructions

Glaze

  • Combine the ingredients in a medium size pot and simmer until it just starts to bubble and reduce slightly. 
  • Set aside. You can make this ahead of time, as it will last for a few weeks sealed in the refrigerator.

Meatballs

  • Preheat oven to 350 degrees.
  • Combine all ingredients (except the bacon) and knead well as you would for a dough.
  • When it becomes tacky and holds together, place in the refrigerator in a covered container overnight, or for at least an hour if you’re making it for the same day.
  • Roll a little bit more than a tablespoon-sized portion of mixture into a ball between your hands, and then place in a casserole dish, repeating until all mixture has been used. 
  • Bake for 10 minutes.

Assembly

  • Once the meatballs have cooled to the touch, wrap each one with bacon half and secure with a toothpick. 
  • Dip the wrapped meatballs into the prepared glaze, shake off excess, then place them back into the casserole dish. 
  • Bake until the bacon is cooked, approximately 10-15 minutes more.
  • Garnish with additional sauce (either by pouring it on, or in a ramekin to dip) and serve hot.