Bacon-wrapped meatballs are a party classic for us. We have been making them for years for every cold buffet. The Thermomix® chops the spicy peanuts in 4 seconds to the perfect size and mixes the mixture in reverse direction so gently that the meatballs stay juicy rather than turning tough.
The recipe works because three things come together: chopped peanuts as a binder and flavour carrier, reverse direction mixing for a loose texture, and bacon as an aroma booster and moisture barrier during frying. Without the peanuts the meatballs fall apart in the pan. Without reverse direction the blade over-works the meat and the meatballs turn dry.
Spicy Meatballs with the Thermomix®
Ingredients 0 / 6 ✓
- 60 g peanuts spicy
- 500 g minced meat mixed
- 2 eggs
- 1 tsp salt
- 2 tsp dried oregano
- 200 g bacon in slices
Instructions 0 / 4
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1
Chop the peanuts.
Place the peanuts in the mixing bowl, chop for 4 sec / speed 6 and scrape down with the spatula.
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2
Mix the meatball mixture.
Add the minced meat, eggs, salt and oregano and mix for 20 sec / reverse direction / speed 3.
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3
Shape the meatballs.
Shape the mixture into small balls, wrap each one in half a slice of bacon and secure with a wooden skewer.
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4
Fry the meatballs.
Heat oil in a deep frying pan and fry the meatballs until crispy on each side for approx. 4 minutes.
Tip: If you have a deep-fat fryer to hand, you can also deep-fry the meatballs in it.
Video
Nutrition per serving
Why peanuts instead of breadcrumbs
Spicy peanuts replace the classic breadcrumbs here. They bind the mixture without drying the meatballs out during frying. Breadcrumbs absorb fat and often make minced meat crumbly. Peanuts stay oily and retain the moisture in the mixture. At the same time they add a nutty, lightly salty flavour that pairs well with bacon.
Important: 4 seconds at speed 6 is enough. The peanuts should be roughly chopped, not pulverised. Peanut flour that is too fine binds too strongly and makes the mixture compact rather than loose. Coarse pieces of between 2 and 4 mm give the meatballs structure.
Reverse direction prevents a tough mixture
When mixing, the Thermomix® runs for 20 seconds in reverse direction at speed 3. This is not a gimmick. In normal direction the blade would tear through the minced meat and over-develop the proteins. The mixture becomes tough and the finished meatballs take on a firm, almost rubbery texture.
In reverse direction the blade turns backwards and gently folds the ingredients together without chopping them. The minced meat stays loose, the eggs distribute evenly, and the peanut pieces remain visible. You can taste the difference: juicy meatballs instead of dry pucks.
Bacon as a wrap, not a filling
The bacon slices are halved and wrapped around each meatball. This serves two purposes: the bacon releases fat and a smoky aroma during frying, and it keeps the moisture inside the minced meat. Without the bacon wrap the meatballs dry out on the surface before they are cooked through inside.
Wooden skewers hold the bacon in place during frying. Without skewers the bacon curls up and no longer lies flat against the meat. You can leave the skewers in after frying as they double up as finger food picks.
Pan-frying instead of the oven
The meatballs are fried in hot oil for 4 minutes on each side. This gives the bacon a crispy crust and keeps the meat juicy. In the oven the meatballs would dry out because the heat comes too evenly from all sides. In the pan you get a proper sear through direct contact with the hot fat.
Important: the oil must be really hot before the meatballs go in. If the oil is only lukewarm, the bacon soaks up the fat and turns soggy rather than crispy. You can tell the temperature is right when the oil just starts to smoke or when a wooden skewer immediately produces bubbles.
Deep-fat fryer as an alternative
If you have a deep-fat fryer, you can also fry the meatballs at 180°C. This is quicker than in the pan and you do not need to turn them. 6 to 8 minutes is enough until the bacon is crispy all round and the minced meat is cooked through. The downside: the meatballs absorb more fat than when pan-fried.
Serving and storing
The meatballs taste great warm and cold. For a cold buffet, drain them on kitchen paper after frying and keep them in the fridge until serving. Cold, they stay fresh for up to 2 days. Warm, you should serve them within 2 hours, otherwise the meat dries out.
Freezing works too: once the fried meatballs have cooled, freeze them in a sealable container. Thawed overnight in the fridge they stay juicy. Reheat briefly in the pan or in the oven at 160°C until piping hot.
Goes well with: Ketchup and Guacamole.
