Grilled Bacon Cheeseburger Meatballs Recipe

Try these Grilled Bacon Cheeseburger Meatballs for a real treat.


  • 1 lb. lean ground beef
  • 2 tsp. steak seasoning (Any brand that’s good on steak will work.)
  • 1/2 tsp. fresh-ground black pepper
  • 1 egg
  • 6 slices very crisp bacon, crumbled (We used pre-cooked bacon and crisped it in the microwave, then blotted off the extra fat.)
  • 1/4 cup chopped dill pickle (Don’t use pickle relish; that will make the meatballs too moist.)
  • 4 oz. Swiss cheese, cut into very small cubes (Or use other cheese of your choice.)
  • olive oil for brushing meatballs
  • burger sauce or fry sauce for dipping meatballs


  1. Crumble the beef into a plastic bowl and sprinkle with the steak seasoning and black pepper; add the egg. Crisp the bacon and crumble, dice dill pickles, and cut the cheese into small cubes. Add the crumbled bacon, diced pickles, and cubes of cheese to the ground beef and use your hands to gently combine ingredients. (Don’t over-mix; that will make the meatballs tough.)
  2. Use a 1/4 cup measuring cup to scoop out the beef mixture and then form it into a meatball, tucking the cheese cubes inside as you make the meatballs. Put formed meatballs on a small baking sheet and put them in the fridge to chill for 30-40 minutes. This will help the meatballs keep their shape on the hot grill.
  3. When you’re ready to cook, put the grilling pan on top of the grill grates to heat while you preheat grill to medium-high heat. Remove meatballs from the fridge and brush on both sides with a little olive oil to help prevent sticking. Put meatballs on the grilling pan to cook, turning them about every 2 minutes so they’re getting browned on all sides. Start checking for doneness after about 15 minutes. (We used an instant-read meat thermometer to check for an internal temperature of at least 160F/102C. If you don’t have a thermometer like that and don’t want to buy one, you can cut open a meatball and make sure the inside is cooked through.)
  4. Serve hot, with dipping sauce for dipping meatballs if desired.

Moroccan Harissa Chicken Wings

Moroccan Harissa Chicken Wings are coated in flavorful, mildly spicy harissa, a North-African condiment with a beautiful brick-red color

Total: 2 hr 40 min
Active: 45 min
Yield: 6 to 8 servings
Level: Easy



Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight.

Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes.

Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings.

Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.

For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes.

Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.

Let us know what you think of Moroccan Harissa Chicken Wings.

Scotch Eggs

We’ve fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried. Sorry, doc, now we’re making them at home.



  • 6 large eggs
  • 1 cup all-purpose flour
  • 1 cup finely crushed corn flakes
  • 7 ounces (¾ cup) fresh breakfast sausage, casings removed (if necessary)
  • Vegetable oil (for frying)
  • Kosher salt, freshly ground pepper
  • Mustard


    Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.

    Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.

    Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.

    Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

    Recipe by The Bon Appétit Test Kitchen
    Photograph by Zach DeSart

Bacon-Wrapped Steak Stuffed Jalapenos Recipe


  • 8 jalapenos, washed, cut in half add inside scrapped clean
  • 1/4 to 1/3 pound chuck eye steak (or your choice cut), cut into 8 strips
  • 8 slices thin cut bacon, cut in half
  • 3 ounces cream cheese at room temperature, cut into 8 pieces
  • ground black pepper to taste


  1. Cut jalapenos lengthwise, using a spoon clean out seeds.
  2. Cut steak against the grain into 8 strips slightly smaller than the jalapeno.
  3. Spoon the cream cheese into the pepper
  4. Add the un-cooked steak to the pepper and wrap the bacon around the jalapeno trying not to overlap the pepper. Secure with a toothpick if necessary.
  5. Add pepper to taste.
  6. Refrigerate at least 30 minutes.
  7. Preheat grill or skillet to medium heat or abuot 300 degrees.
  8. Rotate pepper to cook on all sides.
  9. Cook until bacon is crisp.
  10. Serve hot or at room temperature.

Southern Fried Wings with Chipotle Aioli and Honey Drizzle Recipe


  • 3 lbs chicken wings
  • honey for drizzling
  • canola oil for frying
For the Chipotle Aioli
  • 1 cup plain mayo
  • 1 head roasted garlic
  • 1/2 tsp chipotle powder
  • 1 to 2 Tbsp lemon juice
  • pinch salt and pepper to season
For the flour and spice dredge
  • 2 cups flour
  • ½ tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp dry thyme
  • 1 tbsp powdered ginger
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  •  tsp salt


To prepare the chipotle aioli
  1. Remove the roasted garlic cloves from the skins and mash them into a smooth paste with a fork
  2. Add the garlic to the remaining ingredients and stir well to combine thoroughly.
To prepare the wings
  1. Fill deep fryer with canola oil and preheat to 350 degrees F.
  2. Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips.
  3. Mix together all of the ingredients in the flour dredge.
  4. Dredge the wings in the flour mixture, pressing it on well to get good contact.
  5. Drop the wings into the preheated fryer.
  6. Fry for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
  7. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
  8. Drizzle the platter of wings with honey and serve with the aioli for dipping.

Hillbilly Fries Recipe


  • 1 package frozen French fries
  • 8 strips of bacon (cooked until crispy and crumbled)
  • 2 cups shredded cheddar cheese
  • 4 green onions (chopped)

Country gravy

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  1. Cook the French fries according to package directions in the oven according to package directions.
  2. In a large deep skillet melt the butter over medium heat. Whisk in the flour and cook stirring constantly until the flour is golden brown. Stir in the milk, a little at a time, and cook while whisking until the mixture has thickened. Stir in salt and pepper.
  3. Once the fries have finished cooking, remove them from the oven. Top them with country gravy, cheddar cheese and bacon. Return to the oven and cook until the cheese has melted. Top with green onions for serving.

Sriracha Hummus Chicken Wings Recipe


  • 1/2 cup hummus (such as Sabra Classic hummus)
  • 1/4 cup sriracha
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 2lbs chicken wings (assorted drumettes and flats)
  • Sabra Farmer’s Ranch Greek Yogurt Dip for dipping (optional)


  1. Combine the hummus, sriracha, lime juice and salt in a medium bowl and mix well.
  2. Toss in the chicken wings and coat evenly with the mixture.
  3. Heat your oven to 425 degrees and line a large rimmed baking sheet with foil.
  4. Lay the wings in an even layer and bake for 25-30 minutes or until the wings are cooked through and crispy.
  5. Transfer to a serving tray and serve with Sabra Famer’s Ranch Greek Yogurt Dip

Pulled Pork Loaded Fries Recipe


  • 6 large potatoes, cut into chunky chips/fries
  • 4 tablespoons vegetable oil
  • salt, to taste
  • 2 cups left-over pulled pork
  • 2 cups grated cheese of your choice (I used mozzarella and cheddar)
  • sliced fresh chili (optional)


  1. Pre-heat the oven to 200°c.
  2. Place the chips in a large bowl and toss with the oil and salt.
  3. Spread onto a large baking sheet in a single layer and place in the oven.
  4. Allow the chips to bake for 50-60 minutes until they are golden brown and crisp (turn the chips approximately halfway through cooking).
  5. Remove the chips from the oven then top with the pulled pork, cheese and chillies.
  6. Place back in the oven and allow the pork to heat through and the cheese to melt (between 5-10 minutes).
  7. Remove and serve.

Buffalo Cheese Sticks Recipe


  • 1 lb. packaged mozzarella cheese sticks (string cheese)
  • 3 c. bread crumbs
  • 2 c. flour
  • 2 c. Red Hot Sauce
  • blue cheese dressing for dipping


  1. Preheat oven to 350 Degrees and spray a baking sheet with non stick oil.
  2. Unwrap the mozzarella sticks. Roll the mozzarella sticks in the flour, then the hot sauce, and finally the bread crumbs. Place on the prepared baking sheet and bake for 10-12 minutes. Allow to cool for 2-3 minutes before serving.

Shrimp and Chorizo Jambalaya Recipe


  • 1 medium yellow onion, diced
  • 2 bell peppers (any color), diced 1/4 inched
  • 3 garlic cloves, minced
  • 1 jalapeno, finely diced (remove the seeds for less heat)
  • 2 fresh chorizo links, cut into 1/4 inch slices
  • 1 – 15oz can diced tomatoes
  • 3/4 cup long grain rice
  • 2 1/14 cups chicken stock
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound large shrimp, peeled and deveined


  1. In a large cast iron skillet over medium heat pour 2 tablespoons of neutral oil such as avocado or grapeseed. Once the oil is shiny and hot add the chorizo and cook until it starts to brown and caramelize on both sides – moving it around the pan so it doesn’t burn.
  2. Remove the chorizo from the pan with a slotted spoon and set aside in a small bowl.
  3. If needed add a little more oil to the pan and add the onion, peppers and jalapeno. Cook until the onions are soft and translucent. About 5-7 minutes and add the garlic. Cook for about 30 seconds or until fragrant.
  4. Add the chorizo back into the pan and pour in the diced tomatoes. Stir in the rice and then the chicken stock, salt, cumin, chili powder and cayenne pepper. Bring the stock to a simmer and reduce the heat to medium-low. Cover the skillet and cook for 20 minutes or until most of the stock has been absorbed.
  5. At this time add the shrimp, cover again and continue to cook until the rice is tender and cooked through, about 5-6 minutes more. Taste, if the rice isn’t cooked through add more chicken stock and cook until it’s absorbed. Adjust seasoning as necessary.
  6. Serve jambalaya with a side of guacamole, limes and cilantro to top.