- 6 slices of Hempler's Bacon
- 1 pound of ground beef
- 1 pound of ground pork
- 2 eggs
- 1/3 c almond meal
- 1 tbsp oregano
- 3 chopped chipotles in adobo
- 1 tbsp salt
- 1 tsp freshly cracked black pepper
- 2 tbsp olive oil
- 1 onion, medium dice
- 5 cloves of garlic, minced
- 1 can (28 oz) fire roasted diced tomatoes
- 1/2 cup beef stock
Slice the bacon in 1/4 inch slices. Chop it up a few times again to make sure there are no large pieces.
Add the chopped bacon, both pounds of meat, salt, and the eggs to a bowl.
Mix well, but be careful not to over-mix as you will make the meatballs tough.
Add the almond meal, oregano and chipotle. Lightly mix again.
Heat a pan over medium high heat and add the olive oil. Test a small piece of the meat mixture by taking it and frying it. Taste it and season accordingly. I added a little more salt to my batch. Using a large ice cream scoop, scoop the mixture into your palm (it helps to get them wet, so the meat won't stick) and roll them into balls. Once the oil is hot, put each meatball in the pan.
Sear the meatballs until the move easily when you nudge them. Turn them occasionally to ensure they are seared on multiple sides. When they are seared, pull them from the pan and place them on a plate on the side. Add more oil to the pan. Preheat the oven to 350 degrees.
Add the chopped onion and garlic and cook until they are golden brown. Be sure not to let the garlic burn as it will impart a bitter flavor to the dish.
Add the meatballs, along with the tomatoes and stock to the pan. Put the pan into the oven and bake for 20 minutes. Cut one in half to make sure they are fully cooked. Enjoy! These are delicious with rice, in a tortilla, or even with spaghetti or spaghetti squash.