Yield // 30 meatballs

Ingredients

• 1/3 cup plain breadcrumbs
• 1/2 cup milk
• 2 Tablespoons olive oil
• 1 cup onion, minced
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• 1 Tablespoon + 1 teaspoon dry Ranch dressing mix
• 1 teaspoon ground black pepper
• 2 Tablespoons grated parmesan cheese
• 15 slices bacon, cut in half
• 30 toothpicks
• Oil for frying
• 1 Tablespoon butter
• 2 Tablespoons hot pepper jelly

Directions

1. Cover a baking sheet with foil and lightly spray with cooking spray.
2. Soak the bread crumbs with the milk for 20 minutes.
3. Heat the olive oil in a small sauté pan over medium-low heat. Add the onion and garlic and sauté for 2-3 minutes, or until softened. Remove from heat to cool
4. In a large bowl mix together the beef, pork, eggs, 1 tablespoon Ranch mix, black pepper, Parmesan cheese, and cooled onion/garlic mixture. Mix until just combined. Cover and refrigerate for at least 1 hour.
5. Preheat oven to 300F.
6. Using wet hands, form the mixture into meatballs approximately 1 ½ inches in diameter. Wrap each one with a half slice of bacon and secure with a toothpick. Arrange on the prepared baking sheet.
7. Bake in the preheated oven for 15-20 minutes, or until the temperature measures 155F when checked with a meat thermometer. Remove from oven and set aside to cool. The bacon will not be crisp.
8. In a counter-top fryer or large Dutch oven heat oil to 350F.
9. Place the butter and jelly in a large microwave-safe bowl and heat for 20 30 seconds, or until melted. Add the remaining 1 teaspoon of Ranch powder and stir to combine.
10. A few at a time, carefully place the meatballs in the hot oil and cook for 1-2 minutes until golden brown and the bacon is crispy. Remove, drain any excess oil and place in the bowl with the jelly mixture. Toss quickly to lightly glaze and serve immediately.