Some lovely friends of ours came around this morning for coffee and a catch up - the perfect guinea pigs for a bit of party food.
Bacon Wrapped Beef and Goat Feta Meatballs
750g beef mince
150g fresh white bread crumbs
2 cloves garlic
a handful of fresh herbs - parsley, basil, mint
1 tablespoon oil
1 tablespoon chilli sauce
2 teaspoons salt
75g goats milk feta
approximately 28 strips of streaky bacon
Preheat the oven to 200deg. C. Line an oven tray with cooking foil.
Put the peeled onion and garlic into the food processor; cut a cross into the top of the tomatoes, squeeze out the seeds and add to the processor with the oil, chilli sauce and salt. Blend into a semi-smooth paste. Crumble the feta.
Combine the mince, crumbs and tomato mix.
Lastly mix in the feta - you don't want it to crumble too small, so try not to over mix.
Roll the meatballs about the size of a small walnut. Cut the streaky bacon slices in half, and wrap each meatball in a section of bacon. Skewer two meatballs onto each small cocktail stick and place them onto the oven tray. At this stage the meatballs can be stored in the fridge until required.
I baked them for about 20 minutes in total, turning them half way through the cooking process. The bacon should be crispy and the meat balls cooked through.
Then just serve them up and enjoy. Lucky last ones left. Yes I had eaten two previously - quality control of course!
I'm thinking of just serving one per stick for the party, as there will be plenty more treats on offer for our little guests.