Having featured a vegetable and a fruit in our previous Two Faced posts, Jenna and I decided to tackle pork this week. After all, meat is the axis upon which the paleo world turns. And if meat is the axis, bacon is the gravity. Or something. Look, what I'm getting at is that I made bacon meatballs this week. Yeah, meatballs, which are already delicious, filled with the king of all meat, bacon. It's like, meta-meatball.
Well, technically, it was spaghetti squash. This IS supposed to be a paleo recipe, after all.
Makes about 24 large meatballs
- 1 package good quality bacon
- 1 pound ground sausage
- 1 pound ground beef (preferably grass-fed)
- 1 egg, beaten
- 2 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- a pinch of salt and pepper
1.) Preheat oven to 400 degrees.
2.) Chop bacon into two inch chunks. Chop fine in a food processor. It should be pulsed into the size of grains of rice.
3.) In a large bowl, combine ground bacon, sausage, beef, egg and spices really well with your hands.
4.) Shape meatballs into large ping-pong-sized balls.
5.) In a large frying pan (with no added oil), brown meatballs on all sides in batches of of 4-6 at a time (or however many your pan holds). Remove from pan and transfer to a foil or parchment-lined baking sheet.
6.) When all the meatballs have been browned and placed on the baking sheet, finish in the pre-heated oven for about 10 minutes.
7.) Serve over spaghetti squash with you favorite marina and garnish with basil.