Bacon-Jalapeño Balls With Everything Carrots

These meatballs are made up of all the best parts of your favorite classic burger
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
702
Calories Per Serving
Deliver Ingredients

Ingredients

For the balls:

  • 4 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
  • 3 cloves garlic
  • 1 1/2 Pound undefined

For the sauce:

  • 2 cloves garlic
  • 1 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
54g
77%
Sugar
1g
1%
Saturated Fat
24g
100%
Cholesterol
160mg
53%
Carbohydrate, by difference
4g
3%
Protein
47g
100%
Vitamin A, RAE
60µg
9%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
68mg
7%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
3µg
0%
Folate, total
27µg
7%
Iron, Fe
6mg
33%
Magnesium, Mg
63mg
20%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
434mg
62%
Selenium, Se
30µg
55%
Sodium, Na
306mg
20%
Water
119g
4%
Zinc, Zn
11mg
100%