Bacon-Jalapeño Balls With Everything Carrots

These meatballs are made up of all the best parts of your favorite classic burger
Editor
Meatballs

David Humphreys

“These meatballs take all the best parts of a standard diner burger— crispy bacon, spicy jalapeños, juicy beef, secret sauce, seeded bun—and deliver them in an easy-to-make, pop-‘em-in-your-mouth meatball. It’s a burgers-and-fries combo that makes you feel good, inside and out! The “everything” blend on the carrots works equally well on parsnips or slow cooker potatoes.” — Melissa Joulwan, author of Well Fed Weeknights.

For more recipes from Melissa Joulwan, click here.

This recipe is reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, copyright © 2016. Distributed by Greenleaf Book Group. To buy a copy of the book, click here.

4
Servings
727
Calories Per Serving
Deliver Ingredients

Ingredients

For the balls:

  • strips bacon
  • 1/4  medium yellow onion
  • 1/2  jalapeño
  • 1 1/2  Pound  ground beef
  • 1  Teaspoon  salt
  • 1/4  Teaspoon  ground black pepper
  • 1/4  Teaspoon  paprika

For the carrots:

  • 4  Tablespoons  olive oil
  • 1 1/2  Teaspoon  poppy seeds
  • 1 1/2  Teaspoon  sesame seeds
  • 1 1/2  Teaspoon  caraway seeds
  • 1  Teaspoon  coarse salt
  • 1/4  Teaspoon  ground black pepper
  • cloves garlic
  • 1 1/2  Pound  undefined

For the sauce:

  • cloves garlic
  • egg yolk
  • 2  Tablespoons  plus ½ cup olive oil
  • 2  Tablespoons  lemon juice
  • 1  Tablespoon  cider vinegar
  • 1  Teaspoon  tomato paste
  • 1/2  Teaspoon  paprika
  • 1/2  Teaspoon  mustard powder
  • 1/4  Teaspoon  ground cumin
  • 1/4  Teaspoon  salt
  • 1/8  Teaspoon  cayenne pepper
  • 1/4  yellow onion
  • 1/4  Cup  pickle slices

Directions

For the balls:

Preheat the oven to 425 degrees F. Line two large, rimmed baking sheets with parchment paper.

Cut the bacon crosswise into ¼-inch-wide pieces. Place it in a cold nonstick skillet. Fry over medium-high heat until crisp, about 4 minutes. Remove the bacon from the pan and drain on paper towels. Pour the grease out of the pan, leaving whatever clings to it, and return to the heat.

Grate the onion and mince the jalapeño. Add to the skillet and sauté until the jalapeño is soft, 1-2 minutes. Set aside to cool.

In a large bowl combine the ground beef, salt, pepper, paprika, bacon, and cooked onion and jalapeño. Measure a 1 tablespoon scoop of meat and roll it into a ball. Repeat with the remaining beef mixture. Place the balls on one of the baking sheets and cook for 10-15 minutes, until browned.

For the carrots:

In a large mixing bowl, combine the olive oil, poppy seeds, sesame seeds, caraway seeds, salt, and pepper.

Peel and crush the garlic. Add it to the bowl. Toss until the carrots are coated with seasonings. Spread carrots on the other baking sheet and cook in the oven for 20 minutes (preferably at the same time as the meatballs).

For the sauce:

Smash and peel the garlic cloves. Place them in a pint-sized Mason jar. Add the egg yolk, 2 tablespoons of oil, lemon juice, vinegar, tomato paste, paprika, mustard powder, cumin, salt, and cayenne. Blend with a stick blender until puréed. With the blender running inside the jar, add the remaining ½ cup oil and blend until smooth. Mince the onion and pickles, and stir them into the sauce with a fork.

Pile the carrots and meatballs onto the plates, and drizzle with the sauce.

Nutritional Facts

Total Fat
57g
81%
Sugar
3g
3%
Saturated Fat
19g
79%
Cholesterol
161mg
54%
Carbohydrate, by difference
7g
5%
Protein
46g
100%
Vitamin A, RAE
54µg
8%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
45mg
5%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
21µg
5%
Iron, Fe
6mg
33%
Magnesium, Mg
61mg
19%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
403mg
58%
Selenium, Se
28µg
51%
Sodium, Na
340mg
23%
Water
116g
4%
Zinc, Zn
11mg
100%