Meatballs:
1lb ground beef (500g)
½ cup breadcrumbs (62g)
1 egg
¼ cup milk (60ml)
¼ cup finally minced onion (37g)
1 tbsp. fresh parsley (2g)
1 clove garlic, minced about 1 teaspoon
1 tsp. salt
Ground black pepper to taste
Maple Onion Bacon Jam:
4 strips bacon, chopped (48g)
2 onions, thinly sliced
1–2 tbsp. Malbec wine (15-30ml)
¼ cup sugar (50g)
1/4 cup maple syrup (60ml)
1 tsp. salt (4g)
Ground black pepper to taste
Chopped parsley for garnish
Place the ground beef, breadcrumbs, milk, onions, parsley, garlic, salt and pepper in a large mixing bowl. Stir with a spoon or knead with the hands until well combined. Divide into 4 portions, then form 8 equally sized meatballs for a total of 32 meatballs. Once the meatballs are formed set aside on a plate.
In a large skillet, fry the bacon until it is crispy. Remove the bacon and allow to drain on paper towels. Keeping the skillet hot, carefully add the meatballs and brown, cooking over medium heat. Only turn the meatballs once to brown on two sides. Once the meatballs are completely brown, remove to a bowl and keep warm.
Add the sliced onions to the hot pan and allow to caramelize for about 10 minutes over medium heat. Once the onions are golden brown, stir in the wine, maple syrup, sugar, salt and pepper. Cook briefly over medium heat, about 4-5 minutes until reduced.
Place the warm onions on a serving platter. Crumble the crispy bacon over the onions and then top with the warm meat balls. Garnish with chopped parsley and serve immediately.
This appetizer can be made in advance. Although it will no longer be crispy, you can stir the crumbled bacon into the caramelized onions. Once they have completely cooled, store the onion jam and meat balls in the refrigerator When your guests arrive, warm both the meatballs and onion jam for a delicious hot appetizer.