Nitrate & Nitrite Free Cheddar Bacon Pork Meatballs with Scallions
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Learn more āIngredients
4 servings
For the meatballs
- 4 strips bacon
- 1 Ā½ lb ground pork
- Ā¾ cup shredded cheddar cheese
- 4 scallions, thinly sliced (white and green parts separated)
- ā cup plain breadcrumbs
- 1 large egg
- 2 tbsp whole milk
- 1 tsp worcestershire sauce
- 1 tsp garlic powder
- Ā½ tsp smoked paprika
- Ā½ tsp black pepper
- Ā½ tsp salt
For searing
- 1 tbsp olive oil
For serving
- 2 tbsp sliced scallion greens (reserved from above), for garnish (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Cook the bacon in a large oven-safe skillet over medium heat, turning once, until crispy, about 7ā8 minutes. Transfer to a paper towel-lined plate and let cool, then crumble into small pieces. Pour off all but 1 tsp of the bacon fat from the skillet and set the skillet aside.
- 2
In a large mixing bowl, combine the ground pork, crumbled bacon, shredded cheddar, scallion whites, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix with your hands until just combined ā stop as soon as no streaks of egg or dry crumbs remain.
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