Source: Evil Shenanigans
‘Super Evil’ Bacon Meatballs
1 pound hardwood smoked bacon
12 ounces ground beef, 80/20 preferred
8 ounces ground pork
2 teaspoons salt
2 teaspoons smoked paprika
2 teaspoons dry oregano
1/2 teaspoon ground fennel
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon, or more to taste, crushed red pepper
Cut the bacon into 1-inch pieces and place into the bowl of a food processor. Pulse the bacon until it is evenly ground and no large chunks of bacon remain.
In a large bowl combine the bacon with the remaining ingredients. Mix gently until evenly combined. Scoop the meatballs into 1 1/2-inch balls, making sure not to compress the balls while shaping. Place on a parchment lined pan and chill, uncovered, for at least two hours.
Heat the oven to 400F. Once the meatballs are chilled heat a non-stick skillet over medium heat. Working in batches, add the meatballs and brown thoroughly on all sides. Transfer to a baking sheet until the rest of the meatballs are browned.
Bake the meatballs until the meatballs reach an internal temperature of 160 F, about 10 to 15 minutes. Cool slightly before serving.
*To make these meatballs a sub you will need the following:
For the sauce I used the sauce recipe found here with 1/2 teaspoon ground fennel, 1/2 teaspoon dry oregano, 1 teaspoon crushed red pepper, and 1/4 teaspoon dry thyme added.
For the rolls melt 2 teaspoons of butter per roll with 1/2 clove fresh minced garlic. Brush the butter on each half of the roll and toast until golden.
I added a little shredded mozzarella cheese, too. Enjoy!