Smoky, sweet, and over-the-top delicious, these Strawberry-Chipotle Bacon Meatballs are an outstanding hors d’oeuvre or appetizer. You’re guests will flip for them! There is so much deliciousness going on here — it’s almost out of control. Somewhere between the sweet and spicy Strawberry-Chipotle Compote and the mouthwatering smoky Bacon-Meatballs, you might just loose your mind. (Only for a moment — until the next bite, that is.)
Remember the other day, when I told you about the super tasty bite I had at the Pono Burger booth at The TASTE LA?
Well I was so inspired by the strawberry-chipolte compote on their burger that I rushed home and made my own version.This is the perfect hors d’oeuvre — however, you can also make burgers instead of meatballs and make it dinner!
- grape seed oil for the pan
- ¾ cup diced strawberries
- ⅓ cup finely diced onion
- 2½ teaspoons finely finely diced chipotle peppers in adobo sauce
- 1 teaspoon brown sugar see notes
- salt to taste Here's How to Season to Taste
- 3 strips bacon my favorite is Applewood Smoked Niman Ranch
- ½ pound ground beef preferable grass fed
- ¼ to ½ teaspoon sea salt
- freshly ground black pepper
Coat the bottom of a small saucepan or sauté´pan with a bit of grape seed oil. Add the strawberries, onions, and chipotles.
Place the pan over low heat and cook, stirring form time to time, until the mixture is soft and resembles preserves, about 15 minutes.
Add the brown sugar and season to taste with salt. (Here's How to Season to Taste.) Set aside.
Place a large sauté pan over medium heat and add the bacon and cook until it's crispy.
Remove the bacon from the pan and place it on a paper towel-lined plate to drain. (Do not remove any of the bacon grease from the pan.)
Crumble the bacon in tiny pieces and mix it with the ground beef, salt and a few turns of black pepper.
Shape the meat into balls that are approximately 1 -inch (bite-sized), placing them on a large plate as you go. (If you have a cookie scoop about this size, that's prefect.)
Turn the heat to medium-low heat under the same pan you used for the bacon (with the grease). Add the meatballs and cook for about 2 minutes to brown the bottoms. Then turn the meatballs over, cover the pan, and reduce the heat to low. Let them cook and steam for about 3 more minutes, just until they are cooked through.
Warm the compote and use a small spoon to add about ¾ teaspoon to the top of each meatball.
Place them on a serving platter or plate and stick a toothpick in each one.