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Bacon Nut Meatballs

Almonds provide the crunchy difference in these irresistible meatballs. Making them a day in advance enhances the flavor even more. - Sue Downes-Williams, Lebanon, New Hampshire.
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    60 meatballs


  • 10 bacon strips, diced
  • 2 eggs
  • 1/3 cup tomato paste
  • 1-1/2 cups soft bread crumbs
  • 1/3 cup minced fresh parsley
  • 2 tablespoons chopped slivered almonds
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1-1/2 teaspoons pepper
  • 2 pounds ground beef
  • 1 pound fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 can (10-1/2 ounces) beef consomme


  • In a large skillet, cook bacon. Remove bacon with a slotted spoon; drain o paper towels. Reserve drippings in skillet.
  • In a large bowl, combine the eggs, tomato past, crumbs, parsley, almonds, oregano, salt, pepper and bacon. Crumble beef over mixture and mix well.
  • Shape into 1-in. balls. Brown meatballs in drippings. Remove with a slotted spoon. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings.
  • Combine soup and consomme; stir into the mushroom mixture until blended. Return meatballs to pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until meat is no longer pink.
To quickly chop nuts, place 1 cup of large nut pieces in a food processor. Cover and push the pulse button several times until nuts are the size you prefer.
Nutrition Facts
7 each: 459 calories, 31g fat (12g saturated fat), 131mg cholesterol, 1754mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 29g protein.

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