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Applewood Bacon Pt.4

Updated: Wednesday, April 23 2014, 11:23 AM CDT

Chef: Marc Reeves from The Inn at 835.

Applewood Bacon-wrapped Herb Pork Meatballs
2lbs Ground Pork

¼ Cup Extra Virgin Olive Oil

2 Lightly Beaten Eggs
2 Tbs. Finely Chopped Mint
¼ Cup Parsley, Chopped
1 Tbsp Oregano
¼ Cup Chopped Basil for Garnish
2 Garlic Cloves, Minced
½ ts. Fennel
1 ½ Tbs. Kosher Salt
Pinch Black Pepper
½ Cup Bread Crumbs

¼ Cup Sriracha

½ Cup Grated Parmesan
10 Pieces Apple wood Smoked Bacon

In a large mixing bowl, combine 2lbs of Ground Pork with all remaining ingredients, except for the bacon.   Mix well, being careful not to over-mix. After the ingredients are mixed, use a 1 ounce scoop and form into meatballs.  Take the bacon and slice strips in half.  Roll bacon strips around each meatball and bake at 350 for approximately 15 minutes, or until bacon is crispy.

Asiago Cream Sauce
¼ Cup Extra Virgin Olive Oil
4 Large Garlic Cloves, minced

1 Cup Torn & Lightly packed Basil

2 Tbs. Oregano

2 Bay Leaves

½ tsp Crushed Pepper

1 Qt. Heavy Cream

Salt & Pepper to Taste

1 Cup Asiago Cheese

1 lb. Penne Pasta


Sauce- In a large skillet, place the oil and sauté minced garlic until golden brown. Add heavy cream to pan, reduce heat and simmer until cream starts to thicken, or reduce. Add remaining ingredients, except for cheese and basil.   Continue to low simmer until sauce reduces, approximately 8-10 minutes.   Combine sauce with noodles, and toss with half the shredded cheese. Top pasta with remaining cheese and basil.

Pasta- In a large pot, boil water with salt and add Penne noodles.   Cook for approximately 10 minutes, or until al dente.   Strain and toss noodles with sauce.

Applewood Bacon Pt.4

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