Cornish Meatballs Recipe

Soak bread

In a small bowl, combine the bread crumbs and whole milk. Let sit 5 minutes until milk is absorbed and mixture is pasty.

Mix meatball mixture

In a large bowl, add ground beef, ground pork, grated onion, minced garlic, chopped parsley, Dijon, Worcestershire, salt, pepper, and the soaked breadcrumb mixture. Lightly beat the egg and add it to the bowl. Using your hands or a spoon, gently mix until just combined — do not overwork, about 20-30 turns.

Portion meatballs

Shape the mixture into 12 evenly sized meatballs, about 1.5 inches (roughly 1.5 oz each). Place formed meatballs on a tray or plate and chill in the refrigerator for 15–20 minutes to firm up (this helps the bacon adhere).

Wrap with bacon

Preheat oven to 400°F (200°C). Cut each bacon slice in half crosswise. Wrap one half slice of bacon around each chilled meatball, overlapping ends underneath. If needed, secure with a toothpick (optional). Sprinkle a light pinch of brown sugar on the outside of each wrapped meatball if you want a slight glaze.

Sear (optional)

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat. When hot, place bacon-wrapped meatballs seam-side down and sear 1–2 minutes to brown the bacon. Turn to brown other sides briefly; you do not need to cook through.

Roast to finish

Transfer the skillet to the preheated oven (or place meatballs on a parchment-lined baking sheet) and roast 12–15 minutes, until internal temperature reaches 160°F (71°C) and bacon is cooked through and slightly crisp. If using sugar glaze, broil 1 minute at the end to caramelize, watching closely to prevent burning.

Rest

Remove meatballs from oven and let rest 5 minutes so juices redistribute. Remove toothpicks if used.

Cook onions

While meatballs roast, heat 1 tablespoon butter and 1 teaspoon olive oil in a medium skillet over medium heat. Add the thinly sliced yellow onions and stir to coat.

Sweat and brown

Season onions with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, 12–15 minutes until onions are soft, golden, and beginning to caramelize. Reduce heat to medium-low if onions brown too quickly. Stir in fresh thyme (if using) during the last minute.

Finish

If desired, add a small pat of butter (about 1/2 tablespoon) at the end and stir to gloss the onions. Taste and adjust seasoning.

Place a bed of sautéed onions on each serving plate and arrange 3 bacon-wrapped meatballs on top (or serve family-style). Spoon any pan juices from the roasted meatballs over the top. Serve hot.