Beef Wraps with Maple Syrup Glaze

Meat balls

 

Those bacon wraps are all about the balance between textures and flavors. The lean, yet tender fillet infused with the aromas of the herbs against the sweetness of the crispy bacon brushed with glaze will stimulate your senses. And believe me, it does taste just as good, if not better, the next day as the flavors deepen and intensify.

Ingredients for beef wraps:

700g lean ground beef (I use fillet and mince it in a food processor)
1 onion finely chopped
200g of bacon rashers (could be substituted for beef bacon)
2 Tbs parsley finely chopped
1/4 tsp sage
1/4 tsp dry mint
1/4 dry oregano
1/2 tsp Spanish smoked paprika Pimenton or regular paprika
1 tsp salt
1/4 tsp black pepper

Ingredients for the maple glaze:

2 tsp maple syrup (could be substituted for honey)
1 tsp Worcestershire sauce
1 tsp tomato paste
1/2 tsp garlic powder
pinch of black pepper
pinch of salt

To make the glaze, mix well all ingredients in a small bowl and set aside.

Place the meat, the onion, the parsley and all the spices in a bowl and gently mix to combine. Don’t overwork the meat as this will make the meat balls tough.
Divide the minced meat in 8 equal parts. Put a bit of cooking oil on the palms of your hands, roll the meat into balls and refrigerate for at least 30 minutes for the flavors to develop.
Wrap each ball with 2 bacon rashers crosswise and place on the baking sheet. Press gently on the meat balls to flatten them. Brush them with the maple syrup glaze and bake for about 20 minutes. You will know they are done by pressing gently with your finger, they should be neither too soft nor rigid. As a general rule, the leaner the beef you are using the more careful you should be not to overcook it.

Serve with buttered French beans.

You can also make a miniature version of those, just wrap them in a single bacon rasher and serve them as an appetizer on your next dinner party, the cooking time in this case should be adjusted depending on how small you decide to make them. Just keep a close eye on them and you will know when they are ready.

Wine suggestion:

Serve with Chianti Classico, which is a velvety Italian wine from Tuscany.

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