Trilogy Meatballs

Trilogy Meatballs


I wasn’t really excited when I was asked to make meatballs but I’m always up for a chance to play. So I got really stoned and this is the result, a core of Bacon wrapped in spicy sausage wrapped in another layer of sweet Italian sausage then coated with breadcrumbs. When you cut them in half they have a very cool layered look. Keep in mind these are meatballs, this is not an exact science.

Mise En Place

  • A large pan
  • A large bowl
  • A half sheet tray
  • Knife and board
  • A strainer


  • 1 lb of bacon
  • 1 lb of spicy sausage (ground)
  • 1 lb of sweet Italian sausage (ground) * 1 cup of breadcrumbs


  • Chop and cook the Bacon
  • Strain and save the fat
  • Preheat the oven to 350°
  • Paddy out some of the spicy sausage and place a wad of the bacon inside
  • Repeat with the sweet Italian sausage
  • Roll in breadcrumbs
  • Bake until the internal temperature is 160 (see notes)
  • Serve with Red sauce


  • Play with different meats and fillers. I’m going to make a Greek version and stuff lamb with Feta and olives.
  • Buy a digital thermometer for this. You’re combining 3 types of meat, you really want to make sure it’s cooked throughout.

Leave a Reply

Your email address will not be published. Required fields are marked *