These low-carb Bacon Cheeseburger Meatballs have all the comfort food appeal of grilled bacon cheeseburgers, without the carbs!
- 1 lb. lean ground beef
- 2 tsp. steak seasoning (see notes)
- 1/2 tsp. fresh-ground black pepper
- 1 egg
- 6 slices bacon, crumbled (see notes)
- 1/4 cup chopped dill pickle (see notes)
- 4 oz. Swiss cheese, cut into very small cubes (Or use other cheese of your choice.)
- olive oil for brushing meatballs
- 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.)
- 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.
- 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. (You can also cook on a Stove top Grill Pan , which should also be preheated.)
- 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.
- Serve hot, with dipping sauce for dipping meatballs if desired.
- These meatballs reheat well, so you may want to double the recipe to be sure you’ll have plenty left over to re-heat for another meal!
Notes- For a steak seasoning I like Rufus Teague, but any brand will work. For a saucetry Hires Fry Sauce, a Utah favorite! We used pre-cooked bacon and crisped it in the microwave, then blotted off the extra fat. Don’t use pickle relish; that will make the meatballs too moist.