Baconized Meatballs

Baconzied Meatballs in Dish

Meatballs in gravy are a nice comfort food, so when I saw a recipe for Baconized Meatballs in a hundred-year-old cookbook, I decided to give it a try. Bacon is chopped into small pieces, sauted, and then mixed with ground beef, spices, and other ingredients, and used to make the meatballs.

Here’s the original recipe:

Recipe for Baconized Meatballs
Source: Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

I was surprised that “meat balls” was written as two words in the old recipe. I updated to the more modern way of spelling and combined into one word: meatballs.

Here’s the recipe updated for modern cooks:

Baconized Meatballs

  • Servings: 4 - 6
  • Difficulty: moderate
  • Print


4 slices bacon

1 cup cracker crumbs

1/2 cup hot water

1 pound ground beef

1 egg

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon onion salt

1/4 teaspoon celery salt

1/4 teaspoon thyme

1/4 teaspoon sage

1/4 allspice

2 tablespoons flour

1/4 cup cooking oil, shortening, or lard


3 tablespoons flour

2 1/2  cups water

Cut bacon into small pieces, then put in a skillet and sauté until crisp. Set aside.

In a mixing bowl put the cracker crumbs, water, ground beef, egg, salt, pepper onion salt, celery salt, thyme, sage, allspice, and sautéed bacon pieces.  Mix well, and form into meat balls (about 1 inch in diameter).

Put 2 tablespoons of flour on a plate. Roll meatballs in the flour.

Place the cooking oil, shortening, or lard into an overproof skillet and heat until hot.  Drop balls into the hot fat, then gently roll the balls with a fork until all sides are a light brown. Move skillet to oven (preheated to 375° F.), and continue cooking until the meatballs are thoroughly cooked (about 20 minutes).  Remove from oven and put meatballs in serving dish.

Put skillet back on the top of the stove, and reheat using medium heat. To make the gravy, stir the 3 tablespoons flour into the meat juices. Slowly add the water while stirring. Continue stirring until the gravy thickens and is hot and bubbly. Removed from heat, and pour gravy over the meatballs, then serve.

18 thoughts on “Baconized Meatballs

    1. It worked well to chop the bacon. When I first saw the recipe title, I also thought that the meatballs would be wrapped in bacon – but apparently that’s a more modern rendition.

    1. You described it perfectly. I’ve noticed a similar evolution for other words when looking at hundred-year-old cookbooks. For example, “sauce pan” was two words back then; now it’s one.

  1. I tried this recipe and it was great! I used bread crumbs instead of cracker crumbs (same difference) and I fried the meatballs right in the bacon fat that came when I cooked the bacon. For leftovers I cut up the meatballs into cubes and mixed them with the remaining noodles and added some water in the pan to reheat. Was wonderful.

    1. It’s wonderful to hear that you enjoyed this recipe. I like how you used the leftovers to make a deslightful new dish with noodles.

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