Holy meatballs batman! These flavor bombs are probably one of the best things I’ve made so far. SO delicious! They’ve got a wonderful smoky flavor and pair perfectly with roasted Spaghetti Squash. YUM!
Pretty much every recipe you see on my blog is a byproduct of me opening our fridge and mindlessly throwing random ingredients onto the counter, staring at them for a solid 5 minutes, and brainstorming different combinations. If somehow the concoction tastes good, I add it to the blog! I barely ever buy groceries for a specific recipe. We just buy a ton of produce, meat, fish, nuts and seeds, etc. and I LOVE cooking like this because it forces creativity and expands your cooking skills. One thing I always try to do at the grocery store is buy something I have never cooked before, usually some sort of vegetable or seafood. Then I google the shit out of it and come up with my own recipe.
We had some ground pork in the freezer and I had no idea what to make. Come to think of it, I don’t even know where it came from because we barely ever buy ground pork. But I guess we did! When I think of ground pork, I think of breakfast sausage. Sometimes breakfast for dinner sounds AMAZING, right? For some reason I wasn’t feeling breakfast sausage last night. We also had bacon! So… Bacon.. ground pork.. pork sausage.. bacon wrapped sausage??.. BACON WRAPPED MEATBALLS.
- Meatballs:
- Muffin tin
- 1 Pound [url href=”http://www.grasslandbeef.com/Detail.bok?no=706&affId=204749″]ground pork[/url]
- 3 Cloves garlic, diced
- 1/2 Tsp salt
- 1/2 Tsp piment pepper
- 1/4 Tsp cumin
- 10 [url href=”http://www.grasslandbeef.com/Detail.bok?no=580&affId=204749″]Slices of bacon[/url], cut in 1/2
- Marinara Sauce
- [url href=”https://www.amazon.com/gp/product/B00IV76BLQ/ref=as_li_tl?ie=UTF8&tag=whatcaitate-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00IV76BLQ&linkId=eb01bd7b87fad916e13ea529ea3b47f4″]28oz Can organic tomato puree[/url]
- 2 Tbsp grassfed Butter (I prefer Kerrygold)
- 2 Tbsp Extra virgin olive oil
- 4 Cloves garlic, diced
- 1 Shallot, diced
- 1/2 Red onion, diced
- 1/2 Tbsp [url href=”https://www.amazon.com/gp/product/B00113KD4S/ref=as_li_tl?ie=UTF8&tag=whatcaitate-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00113KD4S&linkId=3e1d12a5821d40a92969db2779a09ded”]pure maple syrup[/url]
- 1 Tsp salt
- 1 Tsp oregano
- Pepper to tatse
- Preheat oven to 375.
- In a medium mixing bowl, combine [url href=”http://www.grasslandbeef.com/Detail.bok?no=706&affId=204749″]ground pork[/url], garlic, salt, piment pepper, and cumin.
- Mix with hands until all ingredients are well combined. Form 10 meatballs, about 1 1/2″ in diameter.
- Take half piece of [url href=”http://www.grasslandbeef.com/Detail.bok?no=580&affId=204749″]bacon[/url] and wrap meatball with bacon tightly. Repeat a second time with another half piece of bacon, creating an “X” with the bacon. (See picture)
- Place meatballs into muffin tin and bake for 25-30 minutes until bacon is crispy and meatball is firm.
- After cooking, place meatballs on paper-towel covered plate to soak up excess grease.
- In a large pot over medium-high heat, melt butter and olive oil.
- Add diced shallot, garlic, onion, salt, oregano, and pepper. Cook for about 2-3 minutes until aromatic.
- Add can of tomato sauce and maple syrup. Mix over medium-high heat until bubbling and hot.
- Bake spaghetti squash at the same time with the meatballs in the oven.
- Make marinara sauce while squash and meatballs are baking.
- Serve together for a healthy spin on pasta and meatballs!!
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