3 lb. extra lean ground beef
1/2 lb. smoked bacon (8 slices)
1 large Vidalia or sweet onion (or 2 small ones)
3 sweet green, red, yellow or orange peppers
2 garlic cloves
8 oz. fresh mushrooms (your favourite - I use white button since they're the mildest and my 5yr old daughter doesn't like mushrooms)
2 cups quick-cooking oats
1 cup of your favourite crackers (plain or flavoured)
1 tbsp. dehydrated chicken broth powder
4 tbsp. anise seeds
1 env. dry onion soup mix
2 tbsp. chili powder
4 tbsp. dried sweet basil
6 eggs
1/2 cup chicken and rib BBQ sauce
1/2 (15 oz.) can diced tomatoes or tomato sauce (add last)

In a large electric skillet cook the bacon until it is chewy but not crisp. Dice the onions, peppers, garlic and mushrooms while the bacon is being cooked. Drain off most of the fat from the bacon and add the diced veggies into the pan with the bacon. Continue sautéing the bacon and veggie mix over low heat to soften the peppers and caramelize the onions (10 to 15 minutes).

In a very large bowl mix together all dry ingredients (dry first) then add the beef and then add the cooked bacon and veggies. Add eggs and barbecue sauce. Don't include the tomatoes or tomato sauce yet.

Once all ingredients are all mixed together well and form meatballs to a large size between a golf ball and a baseball.

Place each of the meatballs back into the skillet (about half will fit on the skillet at one time - so I do 2 batches) searing tops and bottoms of balls.

Preheat oven to 350°F.

Place half-cooked seared meatballs on a deep cookie sheet as they finish searing in the pan.

On top of the meatballs pour about half of a can of diced tomatoes on top of the meatballs before going into oven.

Bake at 350°F for 60 minutes.

Submitted by: Chad Arnstowski