Bacon Cutlets with Tomato and Melon Salad

5 from 7 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 229 kcal


  • 1 small Red Onion
  • 1 Clove of garlic
  • 250 g Ground beef
  • 1 Egg
  • 40 g Breadcrumbs
  • 1 tsp Dried thyme
  • 1 tsp Dried marjoram
  • Salt and pepper
  • 5 tbsp Rapeseed oil
  • 6 Bacon slices
  • 300 g Three kinds of cherry tomatoes
  • 1 Galia melon
  • 2 tbsp Vinegar
  • 1 bunch Basil
  • 100 g Sour cream
  • Chilli from the mill


  • Peel the onion and garlic clove, cut into small pieces. Mix with the minced meat, egg, breadcrumbs, thyme, marjoram, salt and pepper in a bowl. Form 6 small meatballs out of the minced meat and wrap each with 1 slice of bacon.
  • Fry the bacon meatballs in a hot pan with 2 tablespoons of oil and fry over medium to low heat for about 8 minutes.
  • In the meantime, wash the tomatoes and cut in half. Halve the melon, remove the seeds. Use a ball cutter to cut the melon into small balls. Season with salt, vinegar and chilli. Mix in 3 tablespoons of oil. Pluck the basil leaves from the stalks (save some leaves for decoration), roughly chop.
  • Drain the bacon meatballs on kitchen paper, serve with the lettuce and sour cream. Serve sprinkled with chilli.


Serving: 100gCalories: 229kcalCarbohydrates: 5.6gProtein: 7gFat: 19.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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