Appetizer Sage and Bacon Meatballs

One of my husband's famous lines is " What's for snack?" He loves finger foods, especially mini versions of anything. When selecting my Thanksgiving appetizers it seemed only fair to let him pick one recipe out for me to make. Of course mini meatballs with bacon were his request.

Adapted from Better Home and Gardens Appetizers 2009 magazine

Makes 9 servings

12 slices bacon
1 egg, beaten
1 cup whipping cream
3/4 cup finely chopped red onion
1/4 cup ground toasted pecans
3 tbsp snipped fresh sage
1/8 tsp salt
1/8 tsp ground black pepper
1 pound ground pork
1 clove garlic, minced
Fresh sage leaves
9 four inch skewers

Preheat oven to 350 degrees. In a large skillet, cook four slices of bacon until crisp; drain on paper towels. Finely chop the crisp bacon; set aside. Cook remaining bacon for 4-5 minutes until just beginning to brown, turning once. Drain. Reserve 1 tablespoon drippings in skillet.

In a large bowl, combine egg, 2 tablespoons of the whipping cream, 1/2 cup of the red onion, the pecans, 2 tablespoons of the fresh sage, the salt, and the pepper. Add pork and 3/4 of the finely chopped bacon; mix well.

Shape into 18 meatballs. Place meatballs in a single layer on a large baking pan. Bake, uncovered, for 25 minutes or until done. Cool 15 minutes.

Thread 2 meatballs and once slice of the partially cooked bacon onto a skewer, weaving bacon around meatballs. Repeat with remaining meatballs and bacon slices. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from flame for 4 to 5 minutes or until bacon is crisp, turning once.

For dipping sauce: Cook the remaining 1/4 cup red onion and the garlic in the reserved bacon drippings until tender. Stir in the remaining whipping cream and the remaining snipped sage. Bring to a boil, reduce heat. Simmer for 5 minutes or until thickened. Stir in the remaining finely chopped bacon.

Arrange meatball kabobs on a platter, garnish with sage leaves and serve with sauce.