I made these last night. They were absolutely fantastic.
Yields 20 meatballs, can serve 4-5 people.
Cheddar and Bacon Meat Balls
1.5 lbs. Ground Beef (93/7 lean/fat)
3/4 Cup Cheddar Cheese
3/4 Cup Pork Rinds (BBQ Flavor if you have it)
4 Slices Bacon
1 Large Egg
3/4 tsp. Salt
3/4 tsp. Pepper
3/4 tsp. Cumin
3/4 tsp. Garlic Powder
1/2 Cup Reduced Sugar Ketchup
1 Tbsp. Luisianna Hot Sauce
1-2 tsp. Yellow Mustard
1 tsp. Liquid Smoke
1 tsp. Worcestershire Sauce
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Chili Powder
1/2 tsp. Cayanne Pepper
1/2 tsp. Cumin
Cheddar and Bacon Meat Balls
1. Grab your pork rinds. Mine are BBQ flavor which works perfectly for this recipe.
2. Put the pork rinds into a ziploc back and crush them until they are relatively fine. I don't mind leaving a few bigger pieces in there for texture.
3. In a mixing bowl, put your ground beef, egg, salt, pepper, cumin, and garlic powder.
4. Add your pork rind crumbs.
5. Mix together well.
6. Make a small hole in the meat and add your cheese.
7. Mix these all together well.
8. Cut your 4 slices of bacon into thin strips. Easiest way is to use a pair of scissors. If you plan to use a knife, put your bacon in the mfreezer for 20 minutes previously to cutting it.
9. Add your bacon to a hot pan and let it fry up.
10. Keep cooking your bacon until it reaches a crisp point.
11. Remove your bacon and place on a paper towel to dry and crisp up. Keep the pan with the bacon fat in it - we will be using it to cook the meat balls!
12. Once your bacon has cooled off a bit, add it to the meat mixture and mix well.
13. I used my eye to measure the meatballs, but usually you will get 20-25 meat balls of a decent size. Roll them out and keep them to the side of your stove.
14. Once all the meatballs are rolled out, add about half to the pan to start cooking. I don't like cooking them all at once because they don't turn out as well.
15. Let them brown on one side and then flip them over.
16. Allow them to keep cooking, turning them on their other sides as needed.
17. Remove them from the pan when they are rare (still semi-raw in the middle).
18. Cook the rest of your meatballs. Once they are to a rare state, add all the meatballs to the pan.
19. Turn down the heat to low, and cover the pan with a lid. Let these cook until they are to desired wellness. I usually let them cook while I am making the BBQ sauce. By the time I'm done, they're also done.
1. Find a small mixing bowl and add your 1/2 Cup of Reduced Sugar Ketchup.
2. Add your Luisianna Hot Sauce, Worcestershire Sauce, liquid smoke, garlic powder, onion powder, and chili powder. Mix well.
3. Add some extra cayenne pepper if it isn't hot enough. I like my BBQ sauce tangy and full of heat.
4. Add a little bit of mustard. I usually go with 2 tsp., but test it before you add too much.
5. Add your cumin and mix well.
1. Remove the meatballs from the pan and let them rest for about 5 minutes.
2. Serve them out, usually 5 meatballs per person.
3. Apply your BBQ sauce on the top.
Each portion had about 2 Tbsp. BBQ sauce, and 5 meatballs. This came out to: 473 Calories, 26.5g Fats, 3g Net Carbs, and 49g Protein.
Macros for entire thing:
Ingredient Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1.5 lbs. Ground Beef (93/7 lean/fat) 1020 48 0 0 0 138
3/4 Cup Cheddar Cheese 330 27 2 0 2 18
3/4 Cup Pork Rinds 240 15 0 0 0 24
1/2 Cup Reduced Sugar Ketchup 40 0 8 0 8 0
4 Slices Bacon 160 12 0 0 0 12
1 Large Egg 70 5 0 0 0 6
1 tsp. Worcestershire Sauce 0 0 1 0 1 0
1 1/4 tsp. Garlic Powder 12 0 3 0 3 1
1 1/4 tsp. Cumin 10 0 1 0 1 0
1/2 tsp. Onion Powder 8 0 2 0 2 0
1/2 tsp. Chili Powder 4 0 1 0 1 0
Totals 1894 107 18 0 18 199
Thread: Bacon and Cheddar BBQ Meatballs