Wednesday, July 1, 2015
Below, you can find the fruits of Brandy's burst of inspiration, Bacon Wrapped Meatball Skewers with Tomato and Goat Cheese Salad. If you would like to win a prize pack from Red Gold Tomatoes including their brand new Sriracha Ketchup, all you have to do is comment BACON! in the comments below this post, on our Facebook page, Twitter page, or Instagram. Winners will be contacted next Wednesday 7/8. You can also check out Red Gold's Facebook page, where for the third year, they will be hosting their popular Red Gold Summer Grillin' Party that runs until July 22nd. Red Gold will be giving away a Large Big Green Egg each week, as well as 1,000 insulated tote bags.
Bacon Wrapped Meatballs and Tomato and Goat Cheese Salad
1 pound of Laura's Lean Beef
1 pound of thin sliced bacon
1 large sweet onion, diced (half for salad, half for the meatballs)
1/4 cup of shredded Parmesan cheese
3 oz of Red Gold Tomato Paste
1/2 cup of bread crumbs
1 large egg
Bamboo or metal skewers
Sliced Vegetables like mushrooms, green bell pepper, or zucchini
(optional) 2 tablespoons of Red Gold Sriracha Ketchup
For the Salad:
2 cans of Red Gold Petite Diced Tomatoes, drained
Other Half of the diced sweet onions
4 tablespoons of chopped chives
4 oz of crumbled goat cheese
Salt to taste
For the salad, combine the drained tomatoes, onions, chives, salt, and goat cheese in a large container and mix well. Set aside in the fridge for at least 30 minutes.
In a large bowl, combine the beef, cheese, tomato paste, the rest of the diced onions, bread crumbs, egg, and Sriracha ketchup (if using) and mix until well combined. Pick up small handfulls of the meat mixture and form into 2 inch balls. Wrap each meatball in a strip of bacon, first covering horizontally, then vertically, and skewer the meatballs to keep the bacon in place. Separate meatballs with sliced vegetables, putting 3 balls to a skewer. Grill each skewer for about 5 minutes per side until the bacon is crisp. Serve with the cold salad immediately.