"Super Evil" Bacon Meatballs

Hello All and Happy Tuesday!  Prayers to those that need them.  Thanx a lot for stopping by.  Today I've got a versatile one for you.  Meatballs, ok, how many different ways can you use them?  LOTS!  I used them in Roasted Garlic Parmesan Sauce with angel hair pasta and garlic bread to round it off.  At the end of the meal though with bread left..........somehow some meatballs made it in there and I'll tell you.............best slider ever!  Lol!  So these beautiful little meatballs can be used in anything and they will make it better every time! The evil in the name comes from it's spice, crushed red pepper to be exact.  (Well, and the fact that they have bacon in them also)  In order for me to enjoy these little puppies however, I had to omit that.  Still amazing.  And again, so versatile, make 'em hot, don't make 'em hot! Hahahaha.  The magazine I found this in gave credit to Kelly Jaggers at EvilShenanigans.com.  Enjoy the rest of your week.  See you on Thursday!

"Super Evil" Bacon Meatballs

1 lb hardwood smoked bacon

12 oz ground beef, 80% preferred

8 oz ground pork

2 tsp. salt

2 tsp. smoked paprika

2 tsp. dry oregano

1/2 tsp. ground fennel (wasn't able to find to purchase)

1/2 tsp. freshly cracked black pepper

1/2 tsp. (or more, to taste) crushed red pepper (Hot!)

1 egg

Cut bacon into 1" pieces.  Pulse in a food processor until it is evenly ground.  In a large bowl, combine bacon with remaining ingredients.  Scoop into 1 1/2" meatballs, making sure not to compress while shaping.  Place on a parchment lined pan, and chill, uncovered, for at least two hours.  Later, heat a non-stick skillet over medium heat.  Working in batches, add meatballs and brown thoroughly on all sides.  Bake at 400° until meatballs reach an internal temperature of 160°, about 10-15 minutes.