Bacon-Wrapped Meatballs

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These Bacon-Wrapped Meatballs are the perfect appetizer or easy weeknight dinner. Each meatball is wrapped in smoky bacon, baked until crispy, and brushed with a sweet, tangy sauce. With minimal prep and big flavor, they’re always a crowd favorite!

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: American

Keyword: meatballs

Servings: people

Author: Jillian Wade

Equipment

Large baking sheet
mixing bowl
whisk
Basting brush
tongs
meat thermometer

Ingredients

Meatballs

24 premade meatballs frozen or fresh
24 strips bacon cut in half

Sauce

¾ cup ketchup
½ cup packed brown sugar
1 tablespoon white vinegar

US Customary - Metric

Instructions

Prep

Preheat the oven to 350°F.
Line a large baking sheet with a silicone baking mat or line it with foil and lightly coat it with nonstick spray.

Wrap the meatballs

Take a half-slice of bacon and wrap it around the meatball. Take a second half-slice and wrap it around the meatball in the opposite direction (perpendicular), covering the exposed sides. This "cross-wrap" ensures the meatball is fully encased.
24 premade meatballs, 24 strips bacon
Place the wrapped meatball on the prepared baking sheet, seam-side down, to keep the bacon in place. Repeat with the remaining meatballs.

First bake

Bake for 15 minutes.

Make the sauce

While the meatballs bake, combine the ketchup, brown sugar, and white vinegar in a medium bowl. Whisk until smooth.
¾ cup ketchup, ½ cup packed brown sugar, 1 tablespoon white vinegar

Sauce and finish baking

Remove the meatballs from the oven and brush them generously with the sauce.
Return to the oven and bake for 8–10 more minutes, or until the bacon is crispy and the meatballs reach an internal temperature of 160°F.
If you desire extra caramelization, broil the meatballs for 1-2 minutes before removing them from the oven.

Serve

Remove from the oven and brush with more sauce before serving.
Serve as an appetizer with extra sauce for dipping. Serve as a main dish with noodles, rice, or your favorite sides.

Notes

Storage & Leftovers

Fridge: Store leftover cooked meatballs in an airtight container in the refrigerator for up to 3–4 days.
Reheating: To bring the bacon back to life, avoid the microwave if possible (it makes the bacon chewy). Instead, reheat them on a baking sheet in a 350°F oven for 10–15 minutes or in an air fryer at 350°F for 3–5 minutes.

Freezer Instructions

Freezing Uncooked (Best Method): You can prep a big batch and freeze them before baking!
1. Wrap the meatballs in bacon as instructed.
2. Place them on a parchment-lined baking sheet (not touching) and freeze for 1 hour until solid ("flash freezing").
3. Transfer the frozen meatballs to a freezer-safe bag or container. They will keep for up to 3 months.
4. To Bake: Thaw overnight in the fridge and bake as directed, or bake from frozen by adding 5–10 minutes to the initial baking time.
Freezing Cooked: Let the cooked meatballs cool completely. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Make-Ahead Tips (Prep Now, Bake Later)

The "Night Before" Prep: You can wrap the meatballs in bacon up to 24 hours in advance. Place them on the prepared baking sheet, cover tightly with plastic wrap, and refrigerate. When you're ready to eat, uncover and pop the tray straight into the oven (you may need to add 2–3 minutes to the cook time since they are starting cold).
Prep the Sauce: Whisk together and store in a jar or an airtight container in the fridge for up to 1 week. Give it a quick stir before brushing it onto the meatballs.

Nutrition